Little Apricot Cakes Recipe

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

In a separate medium bowl, use an electric mixer to beat the butter and ¾ cup sugar. Scrape down the sides of the bowl occasionally, beating until the mixture is light and fluffy, which should take about 2 minutes.

Add the egg, lemon zest, and vanilla extract to the creamed butter mixture and beat until everything is just combined.

With the mixer on low speed, gradually add the dry ingredients in 3 additions, alternating with the milk in 2 additions. Start and end with the dry ingredients, mixing just until no streaks of flour remain.

Divide the batter evenly among the prepared muffin cups; they'll be about ⅓ full. Smooth the tops, then arrange the apricot slices on top of each cake. Sprinkle with the remaining 2 tablespoons raw sugar.