Bourbon Strawberry Angel Food Cupcakes: Delightful & Boozy Treat

Introduction

Bourbon Strawberry Angel Food Cupcakes offer a light, airy texture combined with a rich, boozy strawberry sauce. Perfect for a special occasion or a delightful dessert, these cupcakes bring a fresh twist to classic angel food cake with the warm depth of bourbon.

Three golden brown muffins with rough, cracked tops sit on a white plate with one muffin torn open, showing its soft, airy white inside. Next to the muffins on the plate is a small white square dish filled with dark red berry jam, topped with a small sprig of fresh green mint. In front of the jam dish, there is a small pile of dark chocolate shavings scattered on the plate. The plate rests on a white marbled surface, with a blurred green plant and white teapot in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cake flour, sifted (rice flour can be substituted)
1 1/2 cups sugar, separated
9 egg whites
1/4 tsp salt
1 tsp cream of tartar
1 vanilla bean, seeds scraped
1 tsp almond extract
3 cups fresh strawberries, sliced
4 to 6 tbsp bourbon
1/4 cup turbinado sugar

Instructions

Step 1: Preheat your oven to 350°F. Coat your baking pans—whether cupcake tins, popover pans, or mini-cupcake pans—with oil, butter, or cooking spray to prevent sticking. Sift the cake flour and 1/2 cup of the sugar together twice to ensure an extra-light texture.
Step 2: With a hand mixer, beat the egg whites until they start to foam. Add salt and cream of tartar, then continue beating until soft peaks form.
Step 3: Gradually beat in the remaining 1 cup sugar, vanilla bean seeds, and almond extract into the egg whites. Continue beating until the mixture holds stiffer peaks.
Step 4: Gently fold the sifted flour and sugar mixture into the whipped egg whites using a rubber spatula, taking care to retain as much air as possible. Use a gentle figure-eight motion for mixing.
Step 5: Transfer the batter into prepared pans, filling each about 3/4 full. Bake according to pan type: popovers 25–30 minutes, small bundt cupcakes 20–25 minutes, mini-cupcakes 15–18 minutes. Cupcakes are done when lightly browned, firm yet springy, with some cracking on top.
Step 6: Let the cupcakes cool slightly, then gently loosen edges with a butter knife and remove from pans. Cool completely before serving.
Step 7: For the bourbon strawberry sauce, combine sliced strawberries and bourbon in a saucepan over medium heat. Lightly mash the berries, then add turbinado sugar. Bring to a simmering boil and cook for 10–15 minutes, stirring occasionally, until slightly thickened.
Step 8: Once cupcakes are fully cooled, drizzle them with the warm bourbon strawberry sauce and top with extra fresh berries if desired. Serve immediately for best flavor.

Tips & Variations

Substitute rice flour for cake flour to make the cupcakes gluten-free.
Use regular granulated sugar if turbinado sugar is not available for the sauce.
For a non-alcoholic version, replace bourbon with orange juice or a berry syrup.
Gently folding the batter preserves air and ensures cupcakes are light and fluffy.

Storage

Store leftover cupcakes and strawberry sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the sauce gently on the stove before serving. These cupcakes are best enjoyed fresh on the day they are made for optimal texture and flavor.

How to Serve

The image shows three light golden brown muffins with a soft, airy texture on a white plate. One muffin is torn open, revealing a very white, fluffy inside with a delicate crumb. Next to the muffins is a small white square bowl filled with a thick, dark purple jam, topped with a small dollop of red fruit spread and thin dark chocolate shavings. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

You can prepare the cupcakes a day ahead and store them in an airtight container. Add the bourbon strawberry sauce just before serving to keep the texture fresh.