Preheat your oven to 350°F (175°C). Toss chopped pecans with melted brown butter and salt, then bake for 10 minutes.

In a bowl, whisk together cake flour, baking powder, and kosher salt.

In a separate bowl, whisk cooled brown butter, light brown sugar, and granulated sugar until creamy, then add eggs and extracts.

Gradually mix dry ingredients with wet ingredients, adding whole milk and folding in toasted pecans.

Line the cupcake tin with paper liners and fill halfway with batter. Bake for 18-22 minutes.

Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack.

Combine cooled brown butter with powdered sugar and beat until smooth. Add vanilla, salt, and milk to achieve desired consistency.

Frost cooled cupcakes and garnish with remaining toasted pecans.