Ingredients:

For the cupcakes:

• 1 1/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup sugar
• 6 tbsp (3/4 stick) unsalted butter, at room temperature
• 1 whole egg and 1 egg white, at room temperature
• 1 tsp vanilla extract
• 1/2 cup milk

For the icing:

• 6 cups confectioner's sugar
• 2 sticks of butter
• 4-5 tbsp milk
• 2 tsp vanilla extract
• 1/4 tsp salt

For decoration:

• Turbinado sugar
• Edible palm tree cupcake toppers

Preparation:

For the cupcakes:

1. Preheat an oven to 350 degrees F.
2. Line a standard 12-cup muffin pan with paper or foil liners.
3. Whisk together the flour, baking powder and salt.
4. In a large bowl, and using an electric mixer, beat together the sugar and butter on medium-high speed until light and fluffy (approx. 2 to 3 minutes). Reduce the speed to low and add the egg and egg white one at a time, beating well after each addition, then beat in the vanilla.
5. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating until just combined; scrape down the sides of the bowl as needed. Increase the speed to medium-high and beat just until no traces of flour remain, usually about 30 seconds. Do not overbeat.
6. Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full.
7. Bake until the cupcakes are lightly golden on top and a toothpick inserted into the center of a cupcake comes out clean, usually about 15 minutes.
8. Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely, about 1 hour.

For the icing:

1. Have all ingredients at room temperature.
2. Combine sugar, butter, 4 tbsp milk, vanilla and salt. Mix with an electric mixer until combined.
3. Scrape down the sides and beat until fluffy, about 3 minutes.
4. If frosting is dry, add more milk.
5. Use a piping bag with a round tip to apply icing.
6. Place edible palm trees on top of cupcakes.