Step 1

Preheat the oven to 350 degrees.

Step 2

Whisk all of the dry ingredients for the cake and set it aside.

Step 3

Add the wet ingredients to your stand-mixer and combine on high (1-2 minutes). The goal is to combine the wet ingredients well to reduce the amount of stirring once the dry ingredients are added in the future step.

Step 4

Turn the stand-mixer to stir. Add 1/2 of the dry ingredients and allow to combine (~30 seconds).

Step 5

Add the remaining half of the dry ingredients. Mix on low for an additional 30 seconds.

Step 6

Scoop with an ice cream scooper into muffin cups

Step 7

Bake for 18-22 minutes (until a toothpick of a fork comes out clean). Allow to cool completely before adding icing.

Step 8

Add all ingredients for the icing into your stand mixer. Mix on medium until light and fluffy (~2 minutes). You may need to scrape down the sides in the middle of mixing. I usually put the icing in the refrigerator for ~5 minutes before putting it into my frosting bags.