3 Ways to Freeze Cupcake Batter

Freeze Cupcake Batter

 I love being able to freeze food for a later time.  Have you ever tried freezing cupcake batter?  It works great and is a perfect time saver!  We are a family of four and my boys are 3 and 1 so when I make cupcakes I certainly don’t need a dozen or two of them and I hate wasting perfectly good batter!  You can also make a double or triple batch of cupcake batter and freeze a bunch for an upcoming party or special occasions. 

1.   Freezer safe Ziploc bag:

 Pour your cupcake batter into a freezer bag and freeze.  When you want to make your cupcakes allow batter to thaw, cut a corner of the bag and pour into cupcake liners and bake as usual.

2.  Individual cupcake liners.

Pour your cupcake batter into your cupcake liners as you normally would.  Pop your cupcake pan into the freeze and allow batter to freeze.  Once frozen, put your filled cupcake liners into a freeze safe ziploc bag until later use.  When ready to bake cupcakes allow to thaw slightly and bake for an additional 5 minutes.

3. Disposable muffin pans:

Place cupcake liners into a disposable muffin pan.  Fill liners with batter.  Cover and freeze the whole pan until later use.  When ready to bake cupcakes increase baking time by 5-7 minutes.

 

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Comments

  1. 2

    says

    I usually just freeze the baked, unfrosted cupcakes, but this is a cool idea too. This way you get the smell of batter baking. And I would probably eat some of the batter.
    A few weeks ago I actually froze a half of a strawberry cake. I just placed it uncovered in the freezer . An hour later I came back, wrapped it in foil, put it in a Ziplock, and put it back in the freezer.

    This idea would be good when you use batter to make a few pancakes. I haven’t tried cake mix pancakes for birthdays, but they look so cute.

  2. 8

    says

    Hi, talk about saving time! I just have a question. I read that right after you make the batter, you have to pop them inside the oven because the baking soda and baking powder start making this chemical reaction, and the longer you wait between making the batter and putting them to bake will affect the end result. Will freezing the batter will affect in the consistency of the cupcakes knowing about that chemical reaction? What do you recommend doing? Thank you!

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