Bourbon Strawberry Angel Food Cupcakes Recipe

Introduction

Bourbon Strawberry Angel Food Cupcakes offer a delightful twist on the classic angel food cake, combining light, airy cupcakes with a luscious bourbon-infused strawberry sauce. This recipe is perfect for spring or summer gatherings when fresh strawberries are at their peak. Enjoy a sweet treat that balances fluffy texture with rich, fruity flavor.

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 (for the bourbon strawberry sauce)
• 4 to 6 tbsp bourbon
• 1/4 cup turbinado sugar

Instructions

1. Step 1: Preheat your oven to 350°F. Prepare your baking pans—cupcake tins, popover pans, or mini-cupcake pans—by coating them with oil, butter, or cooking spray to prevent sticking. Sift the cake flour and 1/2 cup of the sugar together, then sift again for a lighter texture.
2. Step 2: Using a hand mixer, beat the egg whites until they start to foam. Add the salt and cream of tartar, then beat until soft peaks form, creating the structure needed for airy cupcakes.
3. Step 3: Gradually add the remaining 1 cup of sugar, vanilla bean seeds, and almond extract to the whipped egg whites. Beat until the mixture holds stiff peaks. Gently fold in the sifted flour and sugar mixture with a rubber spatula, using a careful figure-eight motion to retain air in the batter.
4. Step 4: Spoon the batter into your prepared pans, filling each about 3/4 full. Bake according to your pan type: popovers for 25–30 minutes, small bundt cupcakes for 20–25 minutes, or mini-cupcakes for 15–18 minutes. They’re done when slightly browned, firm but springy, and cracking gently on top. Cool slightly, then remove from pans and cool completely.
5. Step 5: While cupcakes cool, make the bourbon strawberry sauce. In a medium saucepan over medium heat, combine sliced strawberries and bourbon. Lightly mash the berries, add turbinado sugar, and bring to a simmer. Cook for 10–15 minutes, stirring occasionally, until the sauce thickens slightly.
6. Step 6: Once cooled, drizzle the warm bourbon strawberry sauce over the cupcakes. Garnish with extra fresh strawberries if desired. Serve immediately for the best flavor and texture.

Tips & Variations

• Substitute rice flour for cake flour to make this recipe gluten-free without sacrificing lightness.
• Adjust bourbon quantity based on preference or substitute with bourbon extract for a milder flavor.
• Use regular granulated sugar if turbinado sugar isn’t available; however, turbinado adds a nice depth of flavor.
• Fold the dry ingredients gently to keep the batter airy—overmixing will deflate the cupcakes.
• Serve with whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.

Storage

Store leftover cupcakes and sauce separately in airtight containers in the refrigerator for up to 2 days. Gently reheat the sauce before serving, and bring the cupcakes to room temperature for the best texture. Avoid refrigerating assembled cupcakes to prevent them from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes without alcohol?

Yes, you can omit the bourbon or replace it with a non-alcoholic vanilla or almond extract. The sauce will still be delicious with a fruity sweetness and a touch of almond flavor.

What if I don’t have a vanilla bean?

Substitute 1 teaspoon of pure vanilla extract if you don’t have a vanilla bean. It will still provide a lovely vanilla aroma to the cupcakes.

Bourbon Strawberry Angel Food Cupcakes Recipe

Print Recipe

★★★★★

5 from 128 reviews

Delight in these Bourbon Strawberry Angel Food Cupcakes, a light and airy treat featuring angel food-inspired cupcakes topped with a warm, boozy strawberry sauce. Perfectly fluffy cupcakes are paired with a slightly thickened bourbon-infused strawberry topping that adds a vibrant, sophisticated twist to a classic dessert.

• Author: Lisa
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the 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

For the Bourbon Strawberry Sauce:

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

Instructions

1. Prepare the Oven and Pans: Preheat your oven to 350°F. Grease your baking pans, whether cupcake tins, popover pans, or mini-cupcake pans, with oil, butter, or cooking spray to prevent sticking.
2. Sift Dry Ingredients: Sift together the cake flour and 1/2 cup of sugar twice to ensure an aerated, light mixture that will provide a delicate texture.
3. Beat Egg Whites: Using a hand mixer, beat the egg whites until foamy. Add salt and cream of tartar, then continue beating until soft peaks form, which helps create structure and volume in your cupcakes.
4. Add Remaining Ingredients to Egg Whites: Gradually add the remaining 1 cup sugar, vanilla bean seeds, and almond extract to the egg whites. Beat the mixture until it holds stiff peaks, indicating a firm yet airy meringue.
5. Fold Dry Ingredients into Egg Whites: Gently fold the sifted flour and sugar mixture into the meringue using a rubber spatula. Use a figure-eight motion to keep the batter light and airy without deflating it.
6. Fill Pans and Bake: Pour the batter into prepared pans, filling each about 3/4 full. Bake at 350°F until lightly browned, firm to the touch, with some cracking on top. Baking times vary: popovers 25-30 minutes, small bundt cupcakes 20-25 minutes, mini-cupcakes 15-18 minutes.
7. Cool Cupcakes: Let cupcakes cool slightly in pans, then run a butter knife around the edges to remove them. Allow them to cool completely on a wire rack.
8. Make Bourbon Strawberry Sauce: In a saucepan over medium heat, combine sliced strawberries and bourbon. Lightly mash the berries and add turbinado sugar. Bring to a simmer and cook for 10-15 minutes, stirring occasionally until the sauce thickens slightly.
9. Serve: Drizzle warm bourbon strawberry sauce over completely cooled cupcakes. Garnish with extra fresh strawberries if desired. Serve immediately for optimal flavor and texture.

Notes

• Use cake flour or substitute with sifted rice flour for gluten-free option.
• Ensure egg whites are at room temperature for best volume.
• Do not overmix when folding flour to maintain cupcake fluffiness.
• Bourbon amount can be adjusted to preference or omitted for a non-alcoholic version.
• Cupcakes are best enjoyed the day they are made due to the delicate texture and fresh topping.
• If you don’t have a vanilla bean, use 1 teaspoon vanilla extract instead.

Keywords: angel food cupcakes, bourbon strawberry sauce, light cupcakes, boozy dessert, airy cupcakes, spring dessert, berry cupcakes