Brown the butter by melting it in a light-colored saucepan over medium heat, stirring frequently until golden brown, about 5-7 minutes.

Prep the dry ingredients by whisking together all-purpose flour, baking powder, baking soda, and salt in a mixing bowl.

Mix the wet ingredients by combining cooled brown butter, granulated sugar, eggs, vanilla extract, and milk in a large bowl; beat until smooth and creamy.

Combine mixtures by gradually adding dry ingredients to wet mixture, folding gently to avoid overmixing.

Bake in a preheated oven at 350°F (175°C) for 18-22 minutes, or until a toothpick comes out clean.

Cool the cupcakes in the pan for 5 minutes before transferring to a wire rack to cool completely.