Freezing Cupcakes Is Helpful

Baking By beamom Updated 12 Oct 2010 , 4:17pm by brensmom12

beamom Cake Central Cake Decorator Profile
beamom Posted 4 Oct 2010 , 5:47pm
post #1 of 8

I just started to sell cupcakes out of my shop, which a big plus. However, I read that many of you freeze your cupcakes in airtight containers. I was wondering if you could should me pictures of the air tight containers or pictures of what you use. I though of a very large ziplock bag, but I wasn't sure. Could you please shre pic of your containers or pictues of what you freeze them in? Also, how long do you freeze them?

7 replies
MessMaker Cake Central Cake Decorator Profile
MessMaker Posted 4 Oct 2010 , 5:58pm
post #2 of 8

Cupcakes freeze well in zip-lock bags. If your planning on investing in containers I recommend Tupperware containers (mine a yrs old and still seal air tight).

I read some where on here that they can be froze anywhere from 3-6 months, but dont quote me on that.


beamom Cake Central Cake Decorator Profile
beamom Posted 6 Oct 2010 , 2:16pm
post #3 of 8

Thanks. I will get the large ziplock bags and give it a try

britras Cake Central Cake Decorator Profile
britras Posted 12 Oct 2010 , 3:53pm
post #4 of 8

Do you freeze your cupcakes in paper wrappers? I was worried they would come apart from the cupcake and/or get soggy. Is that not the case?

No-goodLazyBum Cake Central Cake Decorator Profile
No-goodLazyBum Posted 12 Oct 2010 , 4:07pm
post #5 of 8

When I freeze cupcakes I place them on a sheet pan as I normally would and wrap in plastic wrap on all sides. Freezes well for me. However, you cannot use the cheap grocery store cups to bake and freeze. They won't turn to mush but they either come off during thawing or the stick terribly to the cupcake.

blissfulbaker Cake Central Cake Decorator Profile
blissfulbaker Posted 12 Oct 2010 , 4:09pm
post #6 of 8

I have frozen mine in everything from zip lock bags, bakery boxes to rubbermade containers. I have had good results with all. The only thing about the bakery boxes is that they were not in the freezer long in these, only about a week. I don't know if they would have gotten freezer burn if they were in there longer. I have had them frozen for quite a few months even frosted and they were still tasting great. I have not frozen them with fondant. I have heard mixed reviews here on CC about freezing fondant. There have been times when the wrappers have fallen off the cupcakes after they were defrosted. I think that is because I did not defrost them in the fridge, I think there was too much condensation going from freezer to counter. So I now take them from freezer to fridge and then to room temp. I can't taste a difference in the cupcakes that were frozen to the ones that were freshly baked, and none of my family or friends could either.

trixieleigh Cake Central Cake Decorator Profile
trixieleigh Posted 12 Oct 2010 , 4:11pm
post #7 of 8

I just did this for the first time a few weeks ago. Baked them in some plain white liners from the grocery store, and they did just fine!

brensmom12 Cake Central Cake Decorator Profile
brensmom12 Posted 12 Oct 2010 , 4:17pm
post #8 of 8

I freeze mine all the time. I let them cool for about 15 min then wrap with saran wrap. I then place in a freezer ziploc bag. I just used some from this past July and they tasted like I just made them that day. When you go to defrost, I unwrap the saran wrap and place on a cookie sheet to defrost. I have never had a problem with the wrappers coming off with this method. Hope it works for you!

Quote by @%username% on %date%