Preheat the oven to 350°F and grease and flour a 9-cavity mini bundt pan thoroughly, pushing into every groove.

Whisk 2 cups flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt in a bowl.

Cream 1/2 cup butter and 1 cup sugar together for 3 minutes, until fluffy.

Beat in the eggs one at a time, then 1 teaspoon vanilla.

Alternate adding the dry ingredients and 3/4 cup milk in three additions, starting and ending with dry, mixing just until smooth.

Divide the batter evenly among the cavities, filling each about two-thirds full.

Bake for 18 to 22 minutes, until a toothpick comes out clean and the cakes spring back when touched.

Cool in the pan on a rack for 10 minutes, then invert onto the rack to release, tapping the pan firmly if any stick.

Cool completely, about 20 minutes more, before glazing.

Whisk 1 cup powdered sugar with 2 to 3 tablespoons milk and 1/2 teaspoon vanilla to a glaze that coats the back of a spoon.

Dip the top of each bundt into the glaze or drizzle it over, letting excess drip into the grooves.

Add sprinkles while the glaze is still wet if using, then let set for 15 minutes.

Box individually in clear mini bundt boxes or set in paper cupcake liners for selling.