Preheat oven to 350°F. Grease and flour pan; set aside.

In a small bowl, stir together milk and maple extract; set aside. In a large bowl, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes, stopping occasionally to scrape down the sides of the bowl.

Add the eggs one at a time, beating well after each addition, then beat 3 minutes more. Reduce the speed to low and add remaining ingredients. Beat just until blended, scraping bowl often. Divide batter among the cavities of the prepared pan, using the back of a spoon or a rubber spatula to press the batter into the molds and smooth the tops. Tap the pan firmly a few times on the countertop to remove air bubbles.

Bake about 20 minutes or until a toothpick inserted into the center of a cakelet comes out clean. Transfer the pan to a wire rack and let the cakelets cool upright in the pan for 15 minutes. Invert onto cooling rack. Cool completely and dust with powdered sugar, if desired.