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Position rack in the lower third of the oven and preheat the oven to 350° F (180 °C). Grease and flour the wells of a mini fluted Cakelets pan and tap out the excess flour. Or use this pan release spread.
In a medium bowl, mix flour, baking powder, and salt. Set aside.
In another medium bowl (or a bowl of an electric mixer) beat the butter and sugar on a medium speed until light and fluffy about 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time and mix well after each addition. Beat in the vanilla until just incorporated.
Reduce speed to low and add flour mixture in three additions, alternating with milk, beginning, and ending with flour. Beat each addition until just incorporated, scraping down the sides of the bowl as needed. Do not overmix.
Spoon batter into prepared pan, about ⅔ or ¾ full. Spread the batter so the centers aren't higher than the sides. Bake until cakes are lightly golden, and a toothpick inserted in the center of the cakelet comes out clean for about 20 minutes. Transfer pan to wire rack to cool, about 10 minutes.
Transfer the pan to a wire rack and let the cakelets cool in the pan for 10 minutes. Then Turn the cakelets onto the cooling rack and allow them to cool completely. Decorate the cake with powdered sugar and serve.