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Preheat the oven to 350 degrees.
Whisk all of the dry ingredients for the cake and set it aside.
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.
Turn the stand-mixer to stir. Add ½ of the dry ingredients and allow to combine (~30 seconds).
Add the remaining half of the dry ingredients. Mix on low for an additional 30 seconds.
Scoop with an ice cream scooper into muffin cups
Bake for 18-22 minutes (until a toothpick of a fork comes out clean). Allow to cool completely before adding icing.
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.