Cupcakes: Store For A Day Or Two At Room Temp Or Freeze?

Decorating By tanamarin Updated 12 May 2014 , 3:49am by Pastrybaglady

tanamarin Posted 11 May 2014 , 2:44am
post #1 of 7

I'm planning to make as many cupcakes as I can for an event in a few days. I need to bake them over 2-3 days to have the amount I need. Am wondering if they would taste freshest if I stored them tightly wrapped at room temp for a few days or would it be better to freeze? Have never tried freezing but afraid of them being mushy or not tasting as fresh once thawed, and the liners coming loose. Does anyone with experience have advice?

6 replies
Pastrybaglady Posted 11 May 2014 , 3:16am
post #2 of 7

AFreezing for a day or two will make your cupcakes better! I put mine in an airtigbt container, lay a sheet of plastic wrap over the top of the naked cupcakes and freeze. Some like to freeze them when the cupcakes are still hot. I don't notice a big difference either way so it's up to you.

tanamarin Posted 11 May 2014 , 3:58am
post #3 of 7

Thanks, Pastrybaglady! I'm intrigued by how freezing makes them better! I'd love to hear more about that- how are they improved? Thanks! 

Pastrybaglady Posted 11 May 2014 , 4:34am
post #4 of 7

AThe freezing affects the moisture, the texture and the flavor in all good ways. I think cake and cupcakes are always better after sitting at least overnight in fridge or freezer for longer. I think it intensifies the flavor and the cake has a softer, denser mouth feel. I only bake from scratch so I can't guarantee the same thing happens with a mix, but from reading these boards it sounds like most bakers here are pro-freezing.

allmasa Posted 11 May 2014 , 12:33pm
post #5 of 7

i freez them and always they are better than fresh one;)

tanamarin Posted 12 May 2014 , 2:23am
post #6 of 7

I decided to do a test batch to compare a cupcake frozen overnight with one kept at room temp, and yes, the cupcake I had frozen was better than the unfrozen one! Freezing it seemed to give it a less crumbly texture, though it was still just as moist. The flavor was also a little more intense. Thanks everyone! I'm always learning something new here.

Pastrybaglady Posted 12 May 2014 , 3:49am
post #7 of 7

ASo would it blow your mind if I told you you can freeze cake batter too?

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