Bourbon Strawberry Angel Food Cupcakes

Bourbon Strawberry Angel Food Cupcakes are one of those desserts that truly feel like sunshine in a wrapper. They’re light, sweet, and airy, just like a classic angel food cake, but topped with warm bourbon-kissed strawberries that add a grown-up twist. The first bite hits you with fluffy vanilla cake, then a wave of juicy berries, and finally a soft cloud of whipped cream. If you love strawberry shortcake or any dessert that feels light but still indulgent, this recipe is going to win you over fast.

I first made these cupcakes for a small backyard cookout, and they disappeared before the burgers even hit the grill. People loved how fresh and soft the angel food base was, and the bourbon strawberries added just enough depth without overpowering them. And here’s the best part: these cupcakes look fancy, but they’re surprisingly simple to make. If you know how to stir and scoop, you’re good.

Because the main keyword—Bourbon Strawberry Angel Food Cupcakes—is baked right into the intro, this recipe is optimized for easy searching without sounding robotic. Everything below keeps the tone friendly, clear, and helpful so you can make these cupcakes even if you’re brand-new to baking. I’ll walk you through ingredients, steps, substitutions, and tips I’ve learned after making this recipe many, many times.

Prep time, cook time, serving size, and difficulty level are all included so you can jump right in.

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What Makes These Bourbon Strawberry Angel Food Cupcakes Special?

These cupcakes aren’t just “another strawberry cupcake.” They stand out because:

They’re naturally light and airy. Angel food cupcakes use whipped egg whites to create a fluffy texture that feels almost weightless.

The bourbon strawberries add a gourmet twist. The berries simmer with a splash of bourbon, turning into a sweet, jammy topping that pairs perfectly with soft cake.

They’re surprisingly easy. Angel food sounds intimidating, but this cupcake version takes away the pressure. No tube pan, no fuss—just mix, scoop, and bake.

They’re great for parties. These cupcakes hold up well, travel well, and look stunning topped with berries and whipped cream.

They use simple ingredients. Egg whites, sugar, flour, berries—nothing fancy, except that little splash of bourbon that makes everything pop.

If you want a cupcake that feels light but still exciting, these are your new go-to. Plus, they save time because cupcakes bake faster than a full cake, cool quickly, and are much easier to serve.

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Ingredient Notes

Key Ingredients

• Egg whites
  These create the structure of angel food cake. Fresh egg whites whip best, but carton egg whites labeled “for whipping” also work. Room-temperature whites whip faster.

• Granulated sugar
  Sugar adds sweetness and helps stabilize the whipped egg whites. Don’t reduce it—angel food depends on it for texture.

• Cake flour
  The low protein level keeps the cupcakes tender. If you only have all-purpose flour, make a DIY version (remove 2 tablespoons per cup and replace with cornstarch).

• Cream of tartar
  Essential for stabilizing the egg whites and helping them stay tall and fluffy.

• Fresh strawberries
  Fresh berries have the best flavor for this recipe. Frozen berries can work, but they’ll release more liquid and may need a slightly longer cook time.

• Bourbon
  Any mid-range bourbon works. It adds warm notes that pair beautifully with strawberries. For a non-alcoholic version, swap in vanilla extract or orange juice.

• Whipped cream
  You can use homemade or store-bought. Homemade holds its shape better and tastes fresher.

Optional Equipment

• Electric mixer

• Cupcake liners

• Ice cream scoop for even batter portions

• Saucepan for bourbon strawberries

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How To Make Bourbon Strawberry Angel Food Cupcakes

1. Preheat and prepare

Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners. Angel food batter sticks easily, so liners help the cupcakes pop out cleanly.

2. Whip the egg whites

Add 1 1/2 cups egg whites to a clean bowl. (Any grease will prevent proper whipping.) Beat until frothy, then sprinkle in 1 1/2 teaspoons cream of tartar. Continue beating until soft peaks form.

Tip: Soft peaks look shiny and curl slightly at the tip of your whisk.

3. Add sugar gradually

Slowly add 1 cup granulated sugar, one tablespoon at a time. This keeps the whites from collapsing. Beat until medium-stiff peaks form—standing tall with just a slight bend.

4. Fold in dry ingredients

Sift together 1 cup cake flour and 1/2 cup powdered sugar. Fold gently into the egg white mixture in three batches. Use slow, sweeping movements to keep the batter airy.

Look for: A glossy, cloud-like batter that holds shape without deflating.

5. Fill the cupcake liners

Use a scoop to portion the batter into each cup, filling them almost to the top. Angel food doesn’t spread much, so a fuller cup makes a rounder cupcake.

6. Bake

Bake for 16–18 minutes, or until the tops are lightly golden and spring back when touched.

7. Cool

Let cupcakes cool completely in the pan. Angel food cupcakes must cool fully or they may collapse.

8. Make the bourbon strawberries

In a small saucepan, combine:

• 2 cups chopped strawberries

• 1/4 cup sugar

• 2–3 tablespoons bourbon

Cook over medium heat for 5–7 minutes, until the mixture becomes saucy and glossy.

Tip: If you prefer thicker sauce, simmer 1–2 minutes longer.

9. Assemble

Top each cooled cupcake with a spoonful of bourbon strawberries, then add whipped cream right before serving.

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Storage Options

Room Temperature

Keep undecorated cupcakes in an airtight container for 2 days. Add strawberries and whipped cream only before serving.

Refrigeration

Assembled cupcakes last 1 day covered in the fridge. The whipped cream may soften, but the flavor stays great.

Freezing

Freeze plain cupcakes for up to 2 months. Thaw at room temperature, then decorate.

Reheating

Not needed, but you can warm the strawberry topping for 10–15 seconds in the microwave before using.

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Variations & Substitutions

• No-alcohol version: Replace bourbon with orange juice, lemon juice, or vanilla extract.

• Berry blend: Use raspberries, blueberries, or mixed berries.

• Chocolate version: Add mini chocolate chips to the batter or drizzle cupcakes with melted chocolate.

• Citrus twist: Add lemon zest to the batter and serve with lemon-strawberry topping.

• Low-sugar option: Reduce sugar in the strawberry topping and add a squeeze of lemon for brightness.

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Frequently Asked Questions

Why did my egg whites deflate?

The bowl might have had grease, or sugar was added too quickly. Always start with clean tools.

Can I skip the cream of tartar?

It helps the cupcakes rise properly. If you must skip it, use a few drops of lemon juice instead.

Can I make these ahead?

Yes—bake the cupcakes the day before and store plain. Add strawberries and whipped cream just before serving.

Can I use boxed angel food mix?

Yes! It works well and saves time. Follow the box instructions, then continue with the strawberry topping.

Can I use frozen strawberries?

Yes, but thaw first and drain extra liquid. You may need a longer cook time to thicken the sauce.

Why are my cupcakes sticky?

Angel food tends to be slightly sticky because of the sugar content. This is normal.

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Conclusion

These Bourbon Strawberry Angel Food Cupcakes bring together everything you want in a dessert—light cake, juicy berries, and a splash of bourbon warmth. They’re easy enough for a weekday treat but special enough for holidays, parties, and backyard dinners. I hope you bake them soon, share them with people you love, and enjoy the compliments that roll in. If you try them, come back and tell me how they turned out!

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