Introduction

Angel food cupcakes offer the light, airy texture of traditional angel food cake in a delightful individual portion. Paired with a rich bourbon strawberry sauce, these cupcakes make a fuss-free yet elegant dessert perfect for any occasion.

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. Coat your baking pans—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, then sift again for a lighter texture. This aerates the flour and sugar mixture.
Step 2: Using a hand mixer, beat the egg whites until they begin to foam. Add the salt and cream of tartar, then continue beating until soft peaks form. This helps build the structure needed for the cupcakes to rise light and fluffy.
Step 3: Gradually beat in the remaining 1 cup of sugar, the vanilla bean seeds, and almond extract to the whipped egg whites. Continue until the mixture holds somewhat stiffer peaks. Gently fold in the sifted flour and sugar mixture using a rubber spatula, taking care to keep as much air as possible in the batter by using a light folding motion.
Step 4: Spoon the batter into your prepared pans, filling each about three-quarters full. Bake according to pan size: popovers 25-30 minutes, small bundt cupcakes 20-25 minutes, mini-cupcakes 15-18 minutes. They are done when tops are lightly browned, resilient to the touch, and show some cracks. Let cool slightly, then run a butter knife around edges and remove from pans. Cool completely before serving.
Step 5: While the cupcakes cool, prepare the bourbon strawberry sauce. In a saucepan over medium heat, combine sliced strawberries and bourbon. Lightly mash the berries, add turbinado sugar, and bring to a simmering boil. Cook for 10-15 minutes, stirring occasionally, until slightly thickened.
Step 6: Once cupcakes are fully cooled, drizzle them with warm bourbon strawberry sauce and top with extra fresh berries if desired. Serve immediately for best flavor and texture.

Tips & Variations

If you don’t have cake flour, make your own by replacing 2 tablespoons of all-purpose flour per cup with cornstarch and sifting well.
Cream of tartar stabilizes egg whites; substitute with 2 teaspoons lemon juice or white vinegar if needed.
Replace bourbon in the sauce with rum, brandy, or vanilla extract for a non-alcoholic version.
Use vanilla extract instead of a vanilla bean to save cost and effort.
Fold in flour gently using a figure-eight motion to keep your batter airy and light.
Do not grease the pans if making angel food cupcakes, as the batter needs to cling to the sides to rise properly.

Storage

Store angel food cupcakes in an airtight container at room temperature for up to 3 days. Avoid refrigeration to maintain their light texture. Freeze cooled cupcakes wrapped individually in plastic wrap and placed in a freezer-safe container for up to 3 months. Keep the bourbon strawberry sauce refrigerated in a covered container for up to 5 days; flavors improve after resting, just stir before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of cake flour?

Yes, you can substitute cake flour by mixing all-purpose flour with cornstarch (remove 2 tablespoons of flour and add 2 tablespoons cornstarch per cup) and sifting it well. This helps maintain the light texture needed for angel food cupcakes.

Why shouldn’t I grease the pans when baking angel food cupcakes?

Greasing the pans prevents the batter from clinging to the sides, which is necessary for the cupcakes to rise properly. Without sticking to the pan walls, the cupcakes may not rise well and could collapse after baking.

Bourbon Strawberry Angel Food Cupcakes Recipe

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★★★★★

4.6 from 64 reviews

Bourbon Strawberry Angel Food Cupcakes are light, airy individual treats combining the delicate texture of angel food cake with a fancy homemade bourbon strawberry sauce. These cupcakes are naturally fat-free, can be made gluten-free by substituting rice flour, and come together quickly with simple ingredients like egg whites, sugar, and cake flour. The bourbon-infused strawberry sauce adds a special occasion twist to these fluffy, melt-in-your-mouth delights, perfect for dessert lovers seeking a sweet but light option.

Author: Sophie
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 12 standard cupcakes or equivalent 1x
Category: Dessert/Cupcake
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

For the Cake:

1 cup cake flour, sifted (rice flour can be substituted)
1 1/2 cups sugar, separated (1/2 cup and 1 cup)
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

Prepare Baking Equipment and Dry Ingredients: Preheat your oven to 350°F (177°C). Coat your cupcake tins, popover pans, or mini-cupcake pans lightly with oil, butter, or cooking spray to prevent sticking. Sift together the cake flour and 1/2 cup of sugar, then sift again to aerate and remove lumps, ensuring a light texture.
Beat Egg Whites with Stabilizers: Using a hand mixer, beat the 9 egg whites until foamy. Add 1/4 tsp salt and 1 tsp cream of tartar, continuing to beat until soft peaks form. This step builds structure and volume essential for light cupcakes.
Finish Meringue and Fold in Dry Ingredients: Gradually beat in the remaining 1 cup sugar, seeds scraped from the vanilla bean, and 1 tsp almond extract into the whipped egg whites until it holds stiff but not dry peaks. Gently fold in the sifted flour and sugar mixture using a rubber spatula with a figure-eight motion to retain maximum air in the batter.
Portion and Bake the Cupcakes: Spoon the batter into the prepared pans filling each about 3/4 full. Bake at 350°F. Baking time varies by pan type: popovers 25-30 minutes, small bundt cupcakes 20-25 minutes, mini-cupcakes 15-18 minutes. They are done when lightly browned, firm but springy to the touch, and cracked on top. Allow to cool slightly, gently run a butter knife around the edges, remove from pans, and cool completely before serving.
Prepare Bourbon Strawberry Sauce: While cupcakes cool, combine 3 cups sliced strawberries and 4 to 6 tbsp bourbon in a medium saucepan over medium heat. Lightly mash the berries, add 1/4 cup turbinado sugar, and bring to a simmering boil. Cook 10-15 minutes, stirring occasionally, until sauce thickens slightly.
Assemble and Serve: Once cupcakes are fully cooled, drizzle with the warm bourbon strawberry sauce and optionally top with fresh berries. Serve immediately for optimal flavor and texture. Best enjoyed fresh the day made.

Notes

Ensure no yolk contaminates egg whites and use grease-free bowls/beaters to achieve proper peaks.
Fold flour mixture in gently to avoid deflating batter air bubbles.
Do not grease pans as angel food cakes need surface grip to rise properly.
Resist opening oven door during the first 20 minutes of baking to avoid collapse from temperature drops.
Cool completely in pans before removing to prevent gummy centers.
Substitute lemon juice or white vinegar for cream of tartar if unavailable (use 2 tsp).
Use vanilla extract (1 tsp) instead of vanilla bean if preferred.
Use rum or brandy instead of bourbon for the strawberry sauce or omit alcohol, adding vanilla extract for flavor.
Store cupcakes in airtight container at room temperature up to 3 days; freeze for up to 3 months.
Bourbon strawberry sauce stores in fridge up to 5 days; flavors improve after a day.

Keywords: angel food cupcakes, bourbon strawberry sauce, light cupcake recipe, gluten free cupcakes, fat free dessert, airy cupcakes, easy homemade cupcakes, bourbon dessert sauce