I just tested out freezing batter due to reading this thread and others like it. I mixed up a vanilla batter and a coconut batter on Monday morning and put them each into gallon size freezer bags. This morning (tuesday) I pulled out just enough from each batter to make a mini cupcake. They had BIG domes on them and tasted just as fresh and moist. Now, I know it was only yesterday that I made this batter, but I'm happy to know that they still cooked up after being frozen. I will actually make the whole batch on Friday so we shall see.
I wonder if this can be done with all flavors including red velvet, champagne, and other specialty flavors. I worry that the flavor will deteriorate over time in the freezer. Anyone want to chime in on that?