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Fluffy Bourbon Strawberry Angel Food Cupcakes

These light and airy angel food cupcakes are infused with a boozy strawberry bourbon puree, creating a delightful twist on a classic dessert. Topped with a simple bourbon-strawberry glaze, they are surprisingly easy to make and perfect for spring brunches, Mother's Day, or any special celebration.
Print Recipe
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup angel food cake mix or homemade dry mix
  • 6 large egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • Pinch of salt
  • 1/2 cup granulated sugar
  • 1 cup fresh strawberries, hulled and pureed about 12 medium strawberries
  • 2 tablespoons bourbon plus 1 tablespoon for glaze
  • 1 cup powdered sugar
  • 1 tablespoon strawberry puree reserved from above
  • Splash of milk if needed for glaze consistency
  • Fresh strawberry slices and mint leaves for garnish, optional

Equipment

  • Standard 12-cup muffin tin
  • Paper cupcake liners
  • Large mixing bowl
  • Small mixing bowl
  • Electric hand mixer or stand mixer
  • Rubber spatula
  • Sifter or fine mesh strainer
  • Wire cooling rack
  • Measuring cups and spoons
  • Whisk
  • Small saucepan (for optional puree)

Method
 

  1. Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners. Do not grease the pan.
  2. In a small bowl, mash or blend 1 cup of fresh strawberries until smooth. Stir in 2 tablespoons of bourbon. Set aside.
  3. In a large clean mixing bowl, beat the egg whites with the cream of tartar and salt. Start on low speed, then increase to high. Beat until soft peaks form.
  4. Slowly add the granulated sugar, one tablespoon at a time, and continue beating until stiff, glossy peaks form (about 4-5 minutes total).
  5. Sift the angel food cake mix over the egg whites in three additions, gently folding with a rubber spatula after each addition until just combined.
  6. Gently fold the strawberry bourbon puree into the batter until just incorporated, leaving a few streaks of pink for a marbled effect.
  7. Divide the batter evenly among the 12 liners, filling each about three-quarters full.
  8. Bake for 14 to 16 minutes, or until the tops are golden and spring back when lightly touched, and a toothpick inserted into the center comes out clean.
  9. Remove cupcakes from the pan and cool completely on a wire rack (about 30 minutes).
  10. For the glaze, whisk together the powdered sugar, 1 tablespoon of bourbon, and 1 tablespoon of strawberry puree in a small bowl. Add a splash of milk if needed to reach a drizzling consistency.
  11. Spoon the glaze over the cooled cupcakes and let it set for 10 minutes. Garnish with a fresh strawberry slice or a tiny mint leaf if desired.

Notes

Room temperature egg whites whip best—let them sit out for 20 minutes before beating. Do not overmix the puree into the batter to prevent deflating. Store cupcakes in an airtight container at room temperature for up to 2 days; refrigerate if your kitchen is warm, but bring to room temperature before serving. For a non-alcoholic version, replace bourbon with a mixture of apple juice and a drop of vanilla extract. For a gluten-free option, use a gluten-free angel food cake mix.