Brown Butter Cupcakes with Apricot Pineapple Frosting

my picture sucked so this one is compliments of google images and looks almost identical!

Brown Butter Cupcakes with Apricot Pineapple Frosting

Cupcakes:
1/3 cup butter, softened
1 1/3 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 teaspoon cinnamon
2 large eggs
1 teaspoon vanilla extract
3/4 cup milk (low fat is ok)

Frosting: 
1 8 oz package of cream cheese, softened
1 stick butter softened
1/4 cup Smuckers apricot preserves
1/4 cup Smuckers pineapple preserves
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
3 1/2 cups powdered sugar
2 Apricots for garnish

• Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners or spray well with PURE.
• Melt butter in a small saucepan and cook over low-medium heat until butter has turned an amber color and smells toasty, but not burnt. Butter will darken quickly once it begins to turn. 
• Pour butter, scraping all the browned bits from the bottom with a spatula, into a small bowl to cool.
• In a large bowl, whisk together flour, baking powder, salt, cinnamon and sugar.
• In a medium bowl, whisk together cooled butter, eggs, vanilla and almond extracts with the milk. Pour into flour mixture and stir until just combined.
• Spoon batter evenly into prepared muffin cups.
• Bake for 16-19 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
• Cool completely on a wire rack before frosting.

For the Frosting:

• In a small bowl stir together the preserves until well blended. 
  
• Mix Cream Cheese and Butter in a medium sized bowl using an electric mixer until creamy.
• Add vanilla and almond extracts and blend well.
• Add half the preserve mixture until well mixed. Add half the powdered sugar and mix well, alternate between the preserves and the powdered sugar until the frosting is at a good spreading consistency.
• Garnish with Apricot wedges.

Adapted from The Baker Chick