Bourbon Butter Cupcakes

Brown the butter first: In a small saucepan, melt 1 cup butter over medium heat. Continue cooking, swirling occasionally, until butter turns golden brown and smells nutty, about 5-7 minutes. Pour into a heatproof bowl, including the brown bits from the bottom (those are flavor gold!). Refrigerate until solid but still soft, about 1 hour.

Preheat and prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.

Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.

Cream butter and sugar: In a large bowl, beat the softened butter and brown sugar together until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each. Mix in bourbon and vanilla.

Alternate wet and dry: Add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Bake: Divide batter evenly among prepared cups, filling each about 2/3 full. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the brown butter frosting: Beat the chilled brown butter until fluffy, about 2 minutes. Gradually add powdered sugar, beating on low, then increase speed. Add bourbon, cream, vanilla, and salt. Beat on high for 2-3 minutes until light and fluffy.

Make the glaze: Whisk together powdered sugar, bourbon, and cream until smooth and pourable. Add more bourbon or cream to reach desired consistency.

Frost and decorate: Pipe or spread the brown butter frosting onto each cooled cupcake. Drizzle with bourbon glaze, letting it drip down the sides. Top with a toasted pecan half and a pinch of flaky sea salt.