Bourbon Strawberry Angel Food Cupcakes

If you ask me, angel food cupcakes are pure magic in miniature form.

These airy little treats bring all the light, fluffy goodness of traditional angel food cake in a fun, individual size. The egg whites whip up into clouds of sweetness that practically melt on your tongue.

They’re made with just a handful of simple ingredients – egg whites, sugar, and cake flour work together to create something special. No butter or oil needed, which makes them naturally lighter than regular cupcakes.

It’s the kind of dessert that feels fancy but comes together easier than you’d think, perfect for when you want something sweet without the fuss.

What Kind of Cake Flour Should I Use?

Regular cake flour is the gold standard for angel food cupcakes since it’s finely milled and has a lower protein content, which helps create that signature light and airy texture. If you can’t find cake flour at your store, you can make your own by replacing 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch for every cup needed. Just be sure to sift whatever flour you use – this step is really important for getting rid of any lumps and keeping your cupcakes fluffy. Some bakers even sift their flour twice to make sure it’s as fine as possible, which helps the batter stay light when you fold everything together.

Options for Substitutions

Angel food cupcakes can be a bit tricky when it comes to substitutions since they rely on specific ingredients for that light, airy texture, but here are some swaps that can work:

• Cake flour: If you don’t have cake flour, you can make your own by removing 2 tablespoons from 1 cup all-purpose flour and adding 2 tablespoons cornstarch. Sift it together well. Rice flour works too, as noted in the recipe.
• Cream of tartar: This is pretty important for stabilizing the egg whites, but if you’re out, you can use 2 teaspoons of lemon juice or white vinegar instead. Your cupcakes might not rise quite as high, but they’ll still work.
• Vanilla bean: A whole vanilla bean can be pricey! You can easily swap it for 1 teaspoon of good vanilla extract instead.
• Almond extract: Not a fan of almond flavor? Just use an extra ½ teaspoon of vanilla extract, or try lemon extract for a citrus twist.
• Bourbon: For the strawberry sauce, you can replace bourbon with rum, brandy, or even just skip the alcohol entirely and add a splash of vanilla extract instead.
• Raw sugar: Regular granulated sugar works just fine for the sauce, or you can use honey or maple syrup – just start with less since they’re sweeter.

Watch Out for These Mistakes While Baking

The biggest mistake when making angel food cupcakes is getting any trace of egg yolk in your whites, which will prevent them from whipping up properly – make sure your bowls and beaters are completely clean and grease-free too.

Overmixing the batter once you add the flour is another common error that can deflate all those beautiful air bubbles you worked so hard to create, so fold the flour mixture in gently with a spatula using a cutting and folding motion.

Don’t grease your cupcake pans since angel food cake needs to cling to the sides to rise properly, and resist the urge to open the oven door during the first 20 minutes of baking as the temperature drop can cause your cupcakes to collapse.

Finally, let the cupcakes cool completely in the pan before removing them – they’re still setting up inside and removing them too early will result in dense, gummy centers.

What to Serve With Angel Food Cupcakes?

These light and airy cupcakes are perfect on their own, but they really shine when paired with fresh berries and a dollop of whipped cream. The bourbon strawberry sauce that comes with this recipe is already a fantastic topping, but you could also try them with other seasonal fruits like peaches, raspberries, or even a simple berry compote. For a more indulgent treat, serve them alongside vanilla ice cream or lemon curd for a nice citrusy contrast to the sweet, fluffy cake. Since angel food cake has such a delicate flavor, it pairs beautifully with coffee, tea, or even a glass of champagne for special occasions.

Storage Instructions

Keep Fresh: These angel food cupcakes are best stored in an airtight container at room temperature for up to 3 days. Don’t refrigerate them unless you absolutely have to – they can get a bit dense and lose that lovely airy texture we’re going for.

Freeze: You can freeze these cupcakes for up to 3 months in a freezer-safe container with tight-fitting lids. Just make sure they’re completely cooled first and consider wrapping each one individually in plastic wrap to prevent freezer burn.

Sauce Storage: The bourbon strawberry sauce should be kept in the fridge in a covered container for up to 5 days. It actually gets better after sitting for a day or two as the flavors meld together. Just give it a gentle stir before serving since the juices might separate a bit.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1250-1400
• Protein: 25-30 g
• Fat: 1-2 g
• Carbohydrates: 270-300 g

Ingredients

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

Step 1: Prepare the Baking Equipment and Dry Ingredients

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

Preheat your oven to 350°F.

Coat your baking pans—whether you’re using 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 repeat the sifting process for an extra-light texture.

This ensures the flour is aerated and well mixed with the sugar.

Step 2: Beat the Egg Whites with Stabilizers

• 9 egg whites
• 1/4 tsp salt
• 1 tsp cream of tartar

With a hand mixer, beat the egg whites until they start to foam.

Add the salt and cream of tartar, and continue beating until soft peaks form.

This builds the structure and volume critical for a light cupcake.

Step 3: Finish the Meringue and Fold in Dry Ingredients

• 1 cup sugar (remaining from 1 1/2 cups)
• 1 vanilla bean, seeds scraped
• 1 tsp almond extract
• sifted flour-sugar mixture from Step 1
• whipped egg whites from Step 2

To the whipped egg whites (from Step 2), gradually beat in the remaining 1 cup of sugar, the seeds from the vanilla bean, and the almond extract.

Continue beating until the mixture holds somewhat stiffer peaks.

Next, gently fold in the sifted flour and sugar mixture (from Step 1) using a rubber spatula.

Be careful to retain as much air as possible in the batter—this keeps your cupcakes light and airy.

I often run my spatula in a figure-eight motion for the gentlest mix.

Step 4: Portion and Bake the Cupcakes

• batter from Step 3

Transfer the batter into your prepared baking cups or pans, filling each about 3/4 full.

Bake in the preheated oven.

Baking times may vary by pan: popovers take about 25-30 minutes, small bundt cupcakes 20-25 minutes, and mini-cupcakes about 15-18 minutes.

They’re done when lightly browned, firm yet resilient to the touch, and with some cracking on top.

Let them cool slightly, then gently run a butter knife around the edges and remove from the pans.

Cool completely before serving.

I always make sure to check the centers with a light touch—the springiness means they’re perfect.

Step 5: Make the Bourbon Strawberry Sauce

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

While the cupcakes cool, make the bourbon strawberry sauce.

In a saucepan over medium heat, combine the sliced strawberries and bourbon.

Lightly mash the berries with a potato masher or fork.

Add the turbinado sugar, then bring the mixture to a simmering boil.

Cook for about 10-15 minutes, stirring occasionally, until the sauce thickens slightly.

For extra depth, I like to use turbinado sugar here, but regular sugar works if that’s all you’ve got.

Step 6: Assemble and Serve the Cupcakes

Once the cupcakes are completely cool, drizzle them with the warm bourbon strawberry sauce from Step 5 and top with extra fresh berries if you like.

Serve immediately for the best flavor and texture—these are best enjoyed the day they’re made!

Bourbon Strawberry Angel Food Cupcakes

Delicious Bourbon Strawberry Angel Food Cupcakes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 32 minutes mins

Total Time 47 minutes mins

Servings 4

Calories 1325 kcal

Ingredients

  

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

 

• Preheat your oven to 350°F. Coat your baking pans—whether you're using 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 repeat the sifting process for an extra-light texture. This ensures the flour is aerated and well mixed with the sugar.
• With a hand mixer, beat the egg whites until they start to foam. Add the salt and cream of tartar, and continue beating until soft peaks form. This builds the structure and volume critical for a light cupcake.
• To the whipped egg whites (from Step 2), gradually beat in the remaining 1 cup of sugar, the seeds from the vanilla bean, and the almond extract. Continue beating until the mixture holds somewhat stiffer peaks. Next, gently fold in the sifted flour and sugar mixture (from Step 1) using a rubber spatula. Be careful to retain as much air as possible in the batter—this keeps your cupcakes light and airy. I often run my spatula in a figure-eight motion for the gentlest mix.
• Transfer the batter into your prepared baking cups or pans, filling each about 3/4 full. Bake in the preheated oven. Baking times may vary by pan: popovers take about 25-30 minutes, small bundt cupcakes 20-25 minutes, and mini-cupcakes about 15-18 minutes. They're done when lightly browned, firm yet resilient to the touch, and with some cracking on top. Let them cool slightly, then gently run a butter knife around the edges and remove from the pans. Cool completely before serving. I always make sure to check the centers with a light touch—the springiness means they’re perfect.
• While the cupcakes cool, make the bourbon strawberry sauce. In a saucepan over medium heat, combine the sliced strawberries and bourbon. Lightly mash the berries with a potato masher or fork. Add the turbinado sugar, then bring the mixture to a simmering boil. Cook for about 10-15 minutes, stirring occasionally, until the sauce thickens slightly. For extra depth, I like to use turbinado sugar here, but regular sugar works if that’s all you’ve got.
• Once the cupcakes are completely cool, drizzle them with the warm bourbon strawberry sauce from Step 5 and top with extra fresh berries if you like. Serve immediately for the best flavor and texture—these are best enjoyed the day they're made!