With the rack in middle position, preheat the oven to 180 °C (350 °F). Line a 12 cavity muffin tray with paper liners.
In a bowl, combine the flour, baking powder and salt. Set aside.
In another bowl, cream the butter with the sugar and vanilla with an electric mixer. Add the eggs, one at a time, beating until the mixture is smooth. At low speed, add the dry ingredients alternately with the milk. Scoop the batter into the molds.
Bake for approximately 25 minutes or until a toothpick inserted in the centre of the cake comes out clean. Cool and store in an airtight container.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.