Freezing Cupcakes

Baking By Rhonlynn Updated 15 Dec 2011 , 10:38am by zdebssweetsj

Rhonlynn Posted 2 Dec 2011 , 4:16pm
post #1 of 7

One more question. When I make cupcakes, I generally make them, and everyone eats them immediately. I have an incredibly busy week next week, not to mention, getting ready to travel for my job for 2 weeks before Christmas, and my son's 21st birthday on Saturday the 10th.

He's weird, and doesn't want a fondant cake, does want a pineapple upside down cake, and does want yellow cupcakes with chocolate frosting. I've found the hostess cupcakes I'm going to make, but I might not fill them. Can I freeze cupcakes with cupcake papers on them? Will it cause the cupcakes to get funky? Thinking, making the cupcakes tomorrow. Frosting them on Thursday. Very busy on Friday, and Saturday is his birthday. Is Thursday too early to frost them? They will have chocolate ganache on them. I'm actually making him a cake, but it's little, and won't take long on decorating.

6 replies
AnnieCahill Posted 2 Dec 2011 , 6:36pm
post #2 of 7

I freeze cupcakes all the time with the wrappers on and I never have a problem.

Wait until they cool, then bag them up in a Ziploc freezer bag. Thaw them on the counter but leave them IN the bag. That way the condensation collects on the wrapper and not the cake. I only single bag mine but if you want to double bag them then that's ok too.

pammylynn Posted 8 Dec 2011 , 10:44pm
post #3 of 7

I'm so glad you posted this question. I have/had 4 baking order between today and Sunday. In order to conserve batter I was needing to bake some of my cupcakes today for a baby shower on Saturday. I hated to waste. I will bag them up and freeze them - pulling them out tomorrow to decorate. Whew! It is so good to know this!!

Thanks a bunch!!

sweetie78 Posted 8 Dec 2011 , 11:20pm
post #4 of 7

Already been answered, but I've frozen cupcakes for months at a time and they still taste great (just as an experiment). I wrap each in plastic wrap, then throw them in a ziploc. The only cake I wouldn't recommend freezing for long periods of time are spice cakes. I just tested a pistachio cardamom cupcake (in my freezer since July) and the spices were overwhelming. Texture was still great, though. icon_smile.gif

Kathy107 Posted 9 Dec 2011 , 7:41pm
post #5 of 7

What Hostess cupcake recipe are you using? Thanks.

zdebssweetsj Posted 15 Dec 2011 , 10:37am
post #6 of 7

I do freeze mine also, haven't had a problem yet. Just put out a special order for my daughters company 60 dozen cupcakes 6 different flavors 4 different icing, Oh Yeah I had to freeze them, to get that many done.

zdebssweetsj Posted 15 Dec 2011 , 10:38am
post #7 of 7

I do freeze mine also, haven't had a problem yet. Just put out a special order for my daughters company 60 dozen cupcakes 6 different flavors 4 different icing, Oh Yeah I had to freeze them, to get that many done.

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