I’m baking 24+ cupcakes for a baking contest. How can I freeze them so they won’t dry out and be horrible tasting. One is a chocolate butterfinger cupcake . The other is a pistachio nut cupcake. I’ve frozen with success cakes before but afraid of cupcakes getting dry. Thanks in advance.

Ok my dear, cupcakes bake fast...isn't there a way that you wake up a few hours early and bake the same day? Seriously, if you are entering a contest your flavor and texture must be pristine. 

I made it to a contest 13 years ago, for King Arthur flour in Upstate NY, and I baked a cake the very same morning (this one also had icing and tuilles!) ... I was 8 months pregnant! And I was entering for two competitions, decorated cakes and tasting...I won both! Worth the sacrifice!