Lemon strawberry sour cream cakes

Lemon strawberry sour cream cakes
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Nutritional Info
  • 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

View full nutritional breakdown of Lemon strawberry sour cream cakes calories by ingredient
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Substitute strawberries for butter in these fat-free, fluffy cupcakes Substitute strawberries for butter in these fat-free, fluffy cupcakes
Number of Servings: 12


    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)


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: 12

Recipe submitted by SparkPeople user CABELL.

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