Preheat your oven to 350°F (175°C). Line two standard 12-cup muffin tins with paper liners.

In a large bowl, combine the angel food cake mix with 1 ¼ cups of cold water. Beat with an electric mixer on low speed for 30 seconds, then increase to medium speed and beat for 1 minute, as per package directions. Do not overmix.

Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake for 15-20 minutes, until the tops are light golden brown and spring back when touched. Let cool in the pans for a few minutes before transferring to a wire rack to cool completely.

While the cupcakes cool, prepare the filling. Place the diced strawberries, granulated sugar, and 3 tablespoons of bourbon in a medium saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally, until the strawberries break down.

In a small bowl, whisk together the cornstarch and 1 tablespoon of cold water to create a slurry. Pour the slurry into the simmering strawberries, stirring constantly. Cook for another 1-2 minutes until the mixture thickens to a jam-like consistency. Remove from heat and let it cool completely.

For the frosting, beat the softened cream cheese and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 2-3 minutes.

Reduce the mixer speed to low and gradually add the sifted powdered sugar. Once incorporated, add the remaining 2 tablespoons of bourbon, vanilla extract, and salt. Increase speed to medium-high and beat for another 2-3 minutes until smooth and creamy.

Once cupcakes and filling are completely cool, use an apple corer or small knife to remove a small cone from the center of each cupcake. Spoon the cooled strawberry filling into each cavity.

Transfer the frosting to a piping bag fitted with a large star tip. Pipe a generous swirl of frosting onto each filled cupcake. Alternatively, spread the frosting with an offset spatula. Garnish with a fresh strawberry slice and a mint leaf, if desired.