Another dangerous cupcake recipe, with rum in the batter, a light rum glaze and a brown butter frosting, all reminiscent of that popular drink, a Hot Buttered Rum.
Heat oven to 350.
Place cupcake liners in cupcake pan. (Alternatively, spray/flour cupcake pan directly.)
Mix dry ingredients together in medium bowl: flour, baking powder and salt.
In large bowl, or mixer bowl, whip butter for 30-45 seconds to make it fluffy and incorporate all nutty pieces thoroughly. (Directions on browning butter are below.) Pour in sugar, 1/4-1/2 cup at a time until mixed thoroughly.
Add in eggs, then extra yolk, one at a time, mixing in between.
Slowly pour in dry ingredients, alternating with rum, then rum extract, until completely mixed. Do not overmix.
Scoop into cupcake liners/pan, until 2/3 full.
Bake 17-19 minutes per cupcake, testing to be sure center is fully cooked.