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3 Ways to Freeze Cupcake Batter: freezing cupcake batter couldn’t be simpler with these easy to follow tips!
3 Ways to Freeze Cupcake Batter
I love being able to freeze food for a later time, especially when I know it’s something we won’t use all at one time such, such as cupcakes. Most cupcake recipes make 24 cupcakes, and unless your making them for a large birthday party or a childrens classroom party, we hardly ever eat more than 12 cupcakes. Freezing cupcake batter works great and is a great time saver! Now you can freeze batter three different ways which makes whipping up a couple fresh cupcakes when you need them a breeze!
How can I freeze cupcake batter?
There are three simple ways to freeze batter and the way you chose kind of just depends on space and what is easiest for you.
1. Freezer safe Ziploc bag: Pour your cupcake batter into a freezer bag and freeze flat. When you are ready 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 just until solid, also referred as flash freezing. Once frozen, put your filled cupcake liners into a freezer 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. I usually find mine at the dollar store. 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. This is my last choice of freezing cupcake batter only because I don’t normally have the freezer space for a muffin pan.
Can u also freeze box cake batter.?..or does it have to be homemade to freeze?
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!
Carrie This Home says
I love this idea–freezing the cupcakes individually would allow me to make just a few at a time so I won’t overeat! Pinning this!
I can’t believe I’ve never even thought to try this. Next time I’m definitely making a double batch and giving this a go. Thanks
No problem! It’s always such easy solutions right 🙂
This is so cool! I never knew you could freeze the batter. I always just froze the cakes after baking. thanks for the tip! I’ll have to give it a try sometime.
It definitely makes things go faster! 🙂
Julie V. 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.
Mallory @ Classy Clutter says
This is awesome!!! Thanks for sharing! Pinned! 🙂 I’d love if you linked this up to our link party that JUST started!