The first step is making the buttered pecans! This is optional but I just love the extra flavor it adds!
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Toss together the pecans, softened brown butter, and a pinch of salt and spread in an even layer on the pan.
Bake for about 10 minutes or until the pecans are lightly toasted. Roughly chop and set aside.
Cupcakes
Preheat the oven to 350°F and line a 12 cup muffin pan with cupcake liners.
Whisk the cake flour, baking powder, and salt together in a large bowl.
In a separate bowl, whisk the brown butter, sugar, eggs, vanilla, and almond extract together until combined.
Stir in about half of the flour mixture.
Then stir in the milk and the rest of the flour mixture and mix until fully combined. The batter will be thin.
Then gently fold in the chopped buttered pecans.
Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).
Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
Remove from pan and let cool on wire rack.
Let the brown butter pecan cupcakes cool completely before frosting.
Brown Butter Frosting
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, cream the room temperature brown butter and powdered sugar until smooth.
Mix in vanilla, salt, and milk until fully combined.
Beat the frosting on high for 4-5 minutes until lightly and fluffy.
Frost cooled cupcakes and top with buttered pecans.
Notes
These cupcakes will last in the fridge for up to 3 days. However, they taste best when served at room temperature! I like to let them sit at room temperature for about an hour before serving.
To make brown butter, melt unsalted butter over medium heat, stirring frequently. Watch closely for the butter to develop brown specs and a nutty aroma. Once you start seeing brown specs, let cook for just a few seconds longer (watch very carefully or it will burn). Remove from the heat and pour into a small bowl so that it doesn't continue to cook. Set aside and let cool for about 20 minutes in the fridge until soft and pliable. Note: For every ½ cup (1 stick or 113g), you'll lose about 1 tablespoon (14g) to evaporation while cooking. So you can either add in an extra 1 tablespoon before browning, or if you're browning big batches, just make up the weight difference in your recipe with regular unsalted butter if needed.