So i'm planning on trying out a few of Macsmom's recipes, and a few others...they will all be made into cupcakes. Some have yogurt, some have root beer, some have sherbet, sour cream..etc...So my question is, how do you know if once baked, it's okay to freeze? I know how to freeze cupcakes/cakes...but wasn't sure if *certain* ingredients couldn't be frozen once baked? Any ideas?
Of the ingredients you mention, there doesn't seem to be one that can't be frozen. I wouldn't be so bold as to say you can freeze absolutely any kind of batter, but your common, everyday batters can take it.