Little Apricot Cakes
['Nonstick vegetable oil spray', '1 cup all-purpose flour', '1 1/2 teaspoon baking powder', '1/4 teaspoon kosher salt', '6 tablespoons (3/4 stick) unsalted butter, room temperature', '1/3 cup sugar', '1 large egg', '1 teaspoon finely grated lemon zest', '1 teaspoon vanilla extract', '1/3 cup whole milk', '2 apricots, halved, pitted, cut into 1/4" wedges', '2 tablespoons raw sugar', 'A standard 12-cup muffin pan']
Preheat oven to 350°. Coat muffin cups with nonstick spray. Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer, beat butter and sugar in another medium bowl, occasionally scraping down sides of bowl, until light and fluffy, about 2 minutes. Add egg, lemon zest, and vanilla and beat until combined.
With mixer on low speed, add dry ingredients in 3 additions alternately with milk in 2 additions, beginning and ending with dry ingredients. Divide batter among muffin cups (cups will be only 1/3 full) and smooth tops. Top with apricot slices and sprinkle with raw sugar.
Bake until cakes are golden and a tester inserted into the centers comes out clean, 20-25 minutes. Transfer pan to a wire rack; let pan cool 5 minutes. Transfer cakes to rack and let cool completely.
DO AHEAD: Cakes can be made 1 day ahead. Store airtight at room temperature.
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