Freezing Cupcakes

Baking By RuthiePearl Updated 7 Sep 2013 , 12:35am by BatterUpCake

RuthiePearl Posted 6 Sep 2013 , 10:18pm
post #1 of 6

I am making my son's birthday cake next week.  I will have left over batter so I was wanting to make cupcakes with it for him to bring to school for his class birthday treats.  Problem is he won't bring them till the following week.  I have never frozen cake/cupcakes before.  I was wondering the correct way of freezing the baked cupcakes.  Do I wrap them individually in plastic wrap then foil or can I just put them in freezer bags?  Then, how do I correctly thaw them without turning mushy?  Thanks so much for the help! :party:

5 replies
BrandisBaked Posted 6 Sep 2013 , 10:59pm
post #2 of 6

APut them in freezer bags or in a plastic container. Thaw them out of the containers So that moisture can evaporate. They will thaw in about 15 min.

RuthiePearl Posted 6 Sep 2013 , 11:28pm
post #3 of 6

AThank you for your help!

FrostedMoon Posted 7 Sep 2013 , 12:08am
post #4 of 6

AI strongly disagree with letting them defrost out if the container! Freeze them in ziplock or a container, but let them come to room temperature without opening the bag/container. If it is even slightly humid and you take them out frozen, condensation will build on your cupcakes making them sticky and possibly mushy. I have never had cupcakes defrost in just 15 minutes, nor has the stickiness evaporated if I took them out too soon. Clearly a lot depends upon your environment.

BrandisBaked Posted 7 Sep 2013 , 12:14am
post #5 of 6

AI've been doing it that way for years and often make hundreds of cupcakes at a time. Never had a problem.

I have only had problems at home when I took some out of the freezer but not out of the bag. Sticky and crumbly.

BatterUpCake Posted 7 Sep 2013 , 12:35am
post #6 of 6

I had the same problem Brandi...they were very gooey on top. The rest of the cuppiewas still good but there was about 1/8" layer of goo on top

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