1. Preheat oven to 350F degrees. Line a standard 12-count muffin pan plus 4 more cups in another pan with cupcake liners.
2. In a large bowl, whisk flour, baking powder, baking soda, and salt together. Set aside.
3. In food processor or blender, combine corn and 1/2 cup buttermilk; process until smooth. Strain mixture thru a fine sieve pressing down to collect as much liquid as possible. Discard the solids in the sieve.
4. Combine the pureed corn mixture and remaining buttermilk (you should have 1 full cup of liquid).
5. *To make the caramelized (or brown butter) melt the butter over medium low heat in a light colored pan, swirling the pan often. After about 5 minutes the butter will start to foam and “spit” as it evaporates water. The milk solids will fall to the bottom of the pan and turn a nutty brown. Immediately pour butter into a mixing bowl; let cool 5 minutes.
6. Whisk in sugar, bourbon, vanilla and corn-buttermilk mixture until blended.
7. Add wet ingredients to dry ingredients blending just until dry ingredients are moistened and no lumps remain.
8. Beat the egg whites to stiff peaks; gently fold into cupcake batter.
9. Divide batter among prepared muffin cups.
10. Bake 22 to 24 minutes or until wooden pick inserted in center comes out clean.
11. Transfer cupcakes to cooling rack and cool completely before frosting.

For frosting: In a heavy bottom medium saucepan, over medium heat, combine butter, brown sugar, heavy cream and bourbon, stirring, until sugar is dissolved. Bring mixture to a boil and let boil for about 3 minutes or until darkened in color but not burnt. Transfer mixture to a heatproof mixing bowl. Stir in salt. Let cool for 20 minutes or to room temperature (don’t refrigerate). With electric mixture, beat in just enough powdered sugar to desired thickness for frosting. Makes enough for 16 to 24 cupcakes depending how much frosting you like.