1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

2. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.

3. Beat in the eggs one at a time, then stir in the lemon zest.

4. In a separate bowl, whisk together the flour, baking powder, and salt.

5. In a small cup, combine the milk and fresh lemon juice.

6. Alternately add the dry and wet ingredients to the butter mixture, beginning and ending with dry ingredients, and mix until just combined.

7. Divide batter evenly among the 12 cupcake liners, filling each about two-thirds full.

8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

9. Let cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

10. To make the frosting, beat softened butter in a large bowl until creamy.

11. Gradually add the sifted powdered sugar, then add lemon juice and vanilla extract.

12. Beat on medium-high for 3-5 minutes until light and fluffy, then mix in yellow food coloring.

13. Spread a generous layer of yellow buttercream onto each cooled cupcake.

14. Dip the top of each frosted cupcake into shredded coconut to coat.

15. Decorate with two black sprinkles for eyes and one orange sprinkle for a beak.