Freezing Cupcakes??

Baking By Bean123 Updated 18 May 2010 , 9:10pm by PattyT

Bean123 Posted 17 May 2010 , 3:03am
post #1 of 12

I am making 120 cupcakes for a wedding, and was wondering if its ok to make them a few days before and freeze them (without frosting of course)? will they still be moist?
also, does anyone have a light, fluffy, moist vanilla cupcake recipe??
thanks in advance!

11 replies
denetteb Posted 17 May 2010 , 3:15am
post #2 of 12

They will be fine frozen, you can make them a week or two ahead even. They will be moist.

Rose_N_Crantz Posted 17 May 2010 , 6:36am
post #3 of 12

I was just about to ask this same question. I've only got to make about 80, but it's still more than I've ever made at one time.

sulia Posted 17 May 2010 , 7:36am
post #4 of 12

what's the best way to freeze them?
individually wrapped in plastic wrap or wrapped in batches or perhaps another way?

thanks in advance

Bluehue Posted 17 May 2010 , 8:41am
post #5 of 12

Altho time consumming, i wrap mine individually and then place in an air tight container and then straight into freezer.

I wrap them in oven bake paper - or you can use glad wrap (thats what it is called here in Australia.)

At leaast that way i know there won't be any little bits of ice around the the cupcases stay put without gathering any extra moisture.

To thaw - i just take the container out the night before i need them and leave on my bench.

I did this with 220 cupcakes and each one was *brand new* after thawing.


denetteb Posted 17 May 2010 , 3:14pm
post #6 of 12

I haven't done huge batches but when I have frozen I put them in a rubbermaid type container or zip lock bags. You really only need to just have them covered to keep them from getting dirty and messed with in the freezer. On the Wilton forum some cakers did a test where they froze cakes completely uncovered and they thawed moist. I have also frozen them with a BC swirl and they thawed out fine for me.

CherylWI Posted 17 May 2010 , 3:18pm
post #7 of 12

I freeze mine ALL the time. I mean absolutely every cake I make, I freeze. For cupcakes, I just put them on a cookie sheet and cover with plastic wrap. I leave them covered when I set them out to thaw. Moist every time.

denetteb Posted 17 May 2010 , 3:22pm
post #8 of 12

Also when I took them out of the freezer I just started swirling the BC right away and they thawed as I kept swirling, they thaw really quickly.

splymale Posted 17 May 2010 , 11:33pm
post #9 of 12

Has anyone tried freezing them with a fruit or custard filling?

denetteb Posted 17 May 2010 , 11:40pm
post #10 of 12

I have never done that but think that may not be a good idea, I think the fruit or custard filling could make the cuppie mushy. BC filling would probably work though. Again just guessing with this.

VickiG Posted 18 May 2010 , 8:45pm
post #11 of 12

I need to freeze about 50 cupcakes and am wondering how to prevent them from being 'sticky' after thawing.

Does this happen to anyone else ... and what can I do ? any ideas much appreciated.


PattyT Posted 18 May 2010 , 9:10pm
post #12 of 12
Originally Posted by splymale

Has anyone tried freezing them with a fruit or custard filling?

I freeze cupcakes un-iced all the time - couldn't survive if I didn't.

I have also frozen cupcakes filled lemon or orange curd, or filled with chocoalte ganache AND completely iced with SMBC or Whimsical Bakehouse House Buttercream and they always come out beautifully. If I'm prepping for a particular event and I have them ready, I even stick chocolate transfer toppers on with no problems.

I just use plastic containers (tupperware-type, or takeout), or if it's not too far in advance the 12-Cupcake plastic hinge lid you can get at Plastic Container City. With them all frosted and topped, I take them out, load into the car and go. They're thawed when I arrive.

However...I haven't used custard type fillings. Like denetteb said, I think those "water out" a lot when thawing.

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