Spray a cupcake tin with non stick spray. Preheat the oven to 180C/350F
Brown the butter in a medium saucepan and the sage and allow to cool down.
Strain then add the sour cream, vanilla and eggs and whisk to combine.
Combine all the dry ingredients together and gradually add the wet.
Divide the batter between the cupcake holes and bake for 15-20mins.
Allow to cool slightly before turning out to cool on a rack