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Lemon strawberry sour cream cakes is for Dessert.

Lemon strawberry sour cream cakes takes 15 minutes to prepare.

Lemon strawberry sour cream cakes takes 23 minutes to cook.

Lemon strawberry sour cream cakes makes 12 servings.

The ingredients for Lemon strawberry sour cream cakes are:

All-purpose flour (1 3/4 cups)
Granulated sugar (1 cup--may be reduced depending on how tangy you like them) (if substituting Splenda, use 2/3 cup)
Salt (1/2 tsp)
Egg substitute (1/2 cup or two eggs' worth)
1% fat buttermilk (1/2 cup + splash)
Frozen strawberries, unsweetened (8 oz)
Baking powder (1 1/2 tsp)
Lemon juice & zest from one lemon

Optional: red food coloring (1 oz)

Here is how you make Lemon strawberry sour cream cakes:

Preheat oven to 400.Let strawberries thaw so that they may be easily processed. Food process strawberries into a fine pulp.Sift together flour, baking soda, sugar, and salt.Add egg substitute, strawberry pulp, and buttermilk to flour mixture; mix well.Zest and juice lemon into mixture; mix well.If desired, you can add food coloring to brighten these cupcakes--without coloring, they will be a pale pink. Add food coloring as desired to intensify the color; a one-ounce bottle of red will make them quite bright.Pour batter into greased/non-stick cupcake pan. The cupcakes pictured here were baked in the NordicWare 56737 Platinum Collection Cast-Aluminum Sweetheart-Rose Muffin Pan, which you can find on Amazon.com.Bake for 21-24 minutes or until a fork comes out clean.Makes 12-18 cupcakes depending on size of pan (serving size here based on 12 servings, but my NordicWare pan makes 15).Number of Servings: 12Recipe submitted by SparkPeople user CABELL.

The nutritional information for Lemon strawberry sour cream cakes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 129.9

• Total Fat: 0.3 g
• Cholesterol: 0.5 mg
• Sodium: 172.6 mg
• Total Carbs: 28.7 g
• Dietary Fiber: 1.0 g
• Protein: 3.3 g

The dietary needs meet for Lemon strawberry sour cream cakes is Low Fat