Preheat the Oven:

• Set oven to 350°F (175°C). Lightly grease a 12-cavity mini cake pan or line with parchment circles.

Mix the Dry Ingredients:

• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Cream Butter and Sugar:

• In a large bowl, beat the softened butter and sugar together until light and fluffy (about 2–3 minutes using a hand or stand mixer).
• Add Eggs and Vanilla:
• Beat in eggs one at a time, mixing well after each addition. Add the vanilla and mix until smooth.

Combine Wet and Dry Mixtures:

• Gradually add the dry ingredients to the wet mixture, alternating with milk. Begin and end with dry ingredients. Mix until just combined—don’t overmix.

Optional Add-ins:

• Gently fold in mini chocolate chips, fruit bits, or zest if using.
• Fill the Pans:
• Spoon batter evenly into prepared mini cake cavities, filling each about 2/3 full.

Bake:

• Bake for 16–18 minutes or until a toothpick inserted in the center comes out clean. Avoid overbaking.

Cool:

• Remove from oven and let cool in the pan for 5 minutes. Then transfer to a wire rack and cool completely.

Decorate (Optional):

• Drizzle with glaze, swirl on buttercream, or top with berries, crushed cookies, or edible flowers.