Introduction

These Bourbon Strawberry Angel Food Cupcakes combine light, airy cake with a rich, boozy strawberry sauce for an unforgettable dessert. Perfect for spring and summer gatherings, they offer a delicate sweetness with a hint of almond and vanilla.

Bourbon Strawberry Angel Food Cupcakes Recipe - Recipe Image

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. Prepare your baking pans (cupcake tins, popover pans, or mini-cupcake pans) by coating them lightly with oil, butter, or cooking spray.
Step 2: Sift the cake flour and 1/2 cup of the sugar together twice to aerate and mix well, ensuring a light texture.
Step 3: Using a hand mixer, beat the egg whites until foamy. Add salt and cream of tartar, then continue beating until soft peaks form.
Step 4: Gradually add the remaining 1 cup sugar, vanilla bean seeds, and almond extract to the egg whites. Beat until stiffer peaks form.
Step 5: Gently fold the sifted flour and sugar mixture into the egg white mixture using a rubber spatula, taking care to preserve airiness by folding with a figure-eight motion.
Step 6: Fill your prepared pans about three-quarters full with the batter. Bake according to pan type: popovers 25-30 minutes, small bundt cupcakes 20-25 minutes, mini-cupcakes 15-18 minutes. They are done when lightly browned, springy, and slightly cracked on top.
Step 7: Let cupcakes cool slightly in the pans, then loosen edges with a butter knife and remove. Allow to cool completely before serving.
Step 8: While cupcakes cool, prepare the bourbon strawberry sauce. In a saucepan over medium heat, combine strawberries and bourbon. Lightly mash the berries, add turbinado sugar, and simmer for 10-15 minutes until the sauce thickens slightly.
Step 9: Once cupcakes are cool, drizzle them with warm bourbon strawberry sauce. Optionally top with extra fresh berries. Serve immediately for the best flavor and texture.

Tips & Variations

Substitute rice flour for cake flour to make a gluten-free version.
Use regular sugar if turbinado sugar isn’t available; it won’t affect flavor much.
For a non-alcoholic option, omit bourbon and substitute with fresh orange juice in the sauce.
Folding the flour mixture gently is key to keeping cupcakes light—avoid overmixing.

Storage

Store leftover cupcakes and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the sauce gently before serving, but it’s best to enjoy these cupcakes fresh for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled vanilla extract instead of a vanilla bean?

Yes, you can substitute 1 teaspoon of vanilla extract for the seeds of one vanilla bean. The flavor will be slightly less intense but still delicious.

How do I know when the cupcakes are fully baked?

The cupcakes are done when they are lightly browned on top, spring back lightly when touched, and have some cracking on the surface. You can also insert a toothpick into the center; it should come out clean or with a few moist crumbs.

Bourbon Strawberry Angel Food Cupcakes Recipe

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4.6 from 116 reviews

Light and airy Bourbon Strawberry Angel Food Cupcakes combine the delicate texture of classic angel food cake with the rich flavors of real bourbon-spiked strawberry sauce. These elegant cupcakes feature whipped egg whites folded with sifted cake flour and sugar, baked to golden perfection, and topped with a warm, lightly thickened bourbon strawberry compote. Perfect for a sophisticated dessert with a fresh fruity kick.

Author: Maya
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 12 cupcakes (standard size) 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake

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

Bourbon Strawberry Sauce

3 cups fresh strawberries, sliced
4 to 6 tbsp bourbon
1/4 cup turbinado sugar

Instructions

Prepare Pans and Preheat Oven: Preheat your oven to 350°F. Lightly coat your baking pans—cupcake tins, popover pans, or mini-cupcake pans—with oil, butter, or cooking spray to prevent sticking.
Sift Dry Ingredients: Sift the cake flour with 1/2 cup of sugar together twice to aerate and ensure a light texture for the cupcakes.
Whip Egg Whites: Using a hand mixer, beat the egg whites until foamy. Add salt and cream of tartar, then beat until soft peaks form for structure and volume.
Add Remaining Sugar and Flavorings: Gradually add the remaining 1 cup sugar, vanilla bean seeds, and almond extract to the whipped egg whites, beating until stiff peaks form.
Fold in Dry Ingredients: Gently fold in the sifted flour and sugar mixture using a rubber spatula with a figure-eight motion to retain airiness in the batter.
Fill and Bake: Fill prepared pans about three-quarters full with batter. Bake at 350°F: popovers for 25-30 minutes, small bundt cupcakes for 20-25 minutes, or mini-cupcakes for 15-18 minutes. The cupcakes should be lightly browned with some cracking on top and springy to the touch.
Cool Cupcakes: Let cupcakes cool slightly, run a butter knife around edges, remove from pans, and cool completely on a wire rack.
Make Bourbon Strawberry Sauce: In a saucepan over medium heat, combine sliced strawberries and bourbon. Lightly mash berries, add turbinado sugar, and bring to a simmering boil. Cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
Serve: Drizzle the cooled cupcakes with warm bourbon strawberry sauce and optionally top with extra fresh berries. Serve immediately for the best flavor and texture.

Notes

Ensure egg whites are beaten to stiff peaks for a light, airy cupcake texture.
Folding the flour mixture gently is crucial to keep the batter airy and prevent deflation.
Adjust baking times depending on your pan size and type for perfect doneness.
The bourbon strawberry sauce is best fresh but can be stored in the refrigerator for up to 2 days.
For a non-alcoholic version, substitute bourbon with additional fruit juice or water.
Using turbinado sugar in the sauce adds depth but regular granulated sugar works well too.

Keywords: angel food, bourbon strawberry sauce, light cupcakes, airy cake, bourbon dessert, strawberry compote, springy cupcakes