Introduction

Strawberry Angel Food Cupcakes are a light and airy treat bursting with fresh strawberry flavor and a hint of bourbon. These delicate cupcakes are perfect for spring or summer gatherings, offering a delightful balance of sweetness and a tender crumb.

The image shows a close-up of a single golden-brown souffle cupcake with a fluffy, airy texture inside, which is white and soft with visible air pockets; the cupcake's top is slightly uneven and a bit browned, giving it a toasted look. In the blurred background, several similar souffle cupcakes appear, all with the same golden outer crust and white, fluffy tops. The cupcakes sit on a crinkled white parchment paper placed on a white marbled surface with some small crumbs scattered around. 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. 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 sugar together twice to ensure a light texture.
Step 2: Using a hand mixer, beat the egg whites until foamy. Add the salt and cream of tartar, continue beating until soft peaks form.
Step 3: Gradually add the remaining 1 cup of sugar, along with the vanilla bean seeds and almond extract, to the egg whites. Beat until the mixture holds stiff peaks. Gently fold in the sifted flour and sugar mixture from Step 1 using a rubber spatula with a gentle figure-eight motion to keep the batter airy.
Step 4: Spoon the batter into the prepared pans, filling each about 3/4 full. Bake according to the pan type: popovers 25-30 minutes, small bundt cupcakes 20-25 minutes, or mini-cupcakes 15-18 minutes. Cupcakes are done when lightly browned with a firm but springy texture and some cracking on top. Cool slightly, then loosen edges with a butter knife and remove from pans. Let cool completely.
Step 5: While cupcakes cool, make the 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 10-15 minutes until the sauce thickens slightly, stirring occasionally.
Step 6: Once cupcakes are fully cooled, drizzle them with the warm bourbon strawberry sauce. Top with extra fresh strawberries if desired and serve immediately for best flavor and texture.

Tips & Variations

For a gluten-free option, substitute rice flour for cake flour in equal amounts.
You can replace bourbon with orange juice for a kid-friendly sauce while maintaining great flavor.
Fold the flour mixture gently to avoid deflating the egg whites, which keeps cupcakes light.
Use regular sugar if you don’t have turbinado sugar—just expect a slightly less rich flavor.

Storage

Store any leftover cupcakes in an airtight container in the refrigerator for up to 2 days. Keep the bourbon strawberry sauce separate and warm gently before serving. These cupcakes are best enjoyed fresh the day they are made to preserve their light texture and vibrant flavor.

How to Serve

The image shows three golden brown muffins with a slightly rough, crispy texture on top, placed on a white plate. One muffin at the front is broken open, showing a soft, airy white inside with a spongy texture. Next to the broken muffin, there is a white square bowl filled with dark purple-red berry jam, topped with a fresh green mint leaf. Below the muffin, small pieces of dark chocolate shavings are scattered on the plate. The whole scene is set against a white marbled surface with a blurred green plant and a white teapot in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the sauce?

Yes, you can use frozen strawberries. Thaw them first and drain any excess liquid before cooking to avoid a watery sauce.

What if I don’t have cream of tartar?

If you don’t have cream of tartar, you can substitute with an equal amount of lemon juice or white vinegar to stabilize the egg whites.