Vanilla Bean Brown Butter – 3 sticks or 339g butter unsalted, cold is fine – 1 vanilla bean split Vanilla Brown Butter Cupcake – 220 g or 1 1/2 cup plus 2 tablespoons cake flour – 200g or 1 cup granulated sugar – 2 teaspoons baking powder – ½ tsp fine sea salt – 1 tsp pure vanilla extract – 90g browned butter* – 1 tablespoon canola oil or any flavorless oil – 3 large egg – 160g or ⅔ cup buttermilk or kefir Brown Butter Buttercream – Remaining brown butter (should be about 200g) – 113g or half a brick cream cheese at room temperature (or sub with 60g or 1/4 cup sour cream) – 2 teaspoons pure vanilla extract – ½ tsp fine sea salt – 360g or 3 cups powdered sugar preferably made with tapioca not cornstarch