If you love baking ahead (I do), cupcakes are one of the easiest treats to prep and freeze. Whatever flavor you’re baking, this guide will show you how to freeze and store cupcakes with frosting (or unfrosted cupcakes) so you can enjoy them later—and still have them taste fresh.
There may be a special occasion or event where I make a dozen black velvet cupcakes but have a few leftover ones I don’t want to waste.
Or there are times when I have multiple upcoming celebrations but want to spread out raspberry almond cupcakes across a few different occasions.
In any case, it's possible and easy to freeze your cupcakes so they still taste fresh whenever you are ready to serve them.
If you’re looking for something to bake first, start with my cupcake recipes!
Jump to:
- At a Glance
- Advantages to Freezing Cupcakes
- When to Freeze vs. Refrigerate Cupcakes
- How to Freeze Cupcakes with Frosting: Cheat Sheet
- Items You Need for Freezing Cupcakes
- Environmentally Friendly Ways to Store Delicious Cupcakes
- Different Frostings for Frozen Cupcakes
- At a Glance: Choosing Your Frosting
- Cream Cheese and Whipped Frostings
- How to Freeze and Store Cupcakes with Frosting
- Different Ways of Freezing Flavorful Cupcakes
- Cupcake Storage in the Refrigerator
- Keeping Store-bought Cupcakes Fresh
- Freezing Cupcakes with Sprinkles on Them
- Reviving and Thawing Frozen Cupcakes for a Fresh Taste
- FAQ on Freezing and Thawing Cupcakes
- Cupcake Recipes
At a Glance
In short, yes—you can freeze cupcakes, with or without frosting!
The key is cooling them fully at room temperature (avoid the fridge, as condensation can make cupcakes sticky). Once they’re fully cool, you may decorate and chill them in the refrigerator to set the frosting before freezing. Store them in an airtight container to protect the frosting and prevent freezer burn.
When you’re ready to serve, thaw them slowly in the fridge overnight for the best texture.
If your cupcakes use cream cheese frosting, don’t miss my blueberry cream cheese frosting tips!
Advantages to Freezing Cupcakes
Do you have multiple birthdays for family coming up over the next few weeks? Maybe you have groups of friends celebrating milestones in the weeks ahead.
Do you just enjoy having a few extra cupcakes on hand and available at any time?
Whatever the reason, there are advantages to freezing just about all types of cupcakes.
- If you make a dozen cupcakes but only need three or four right now, you can safely and easily keep the leftover cupcakes fresh in a storage container in your freezer until the next occasion where you'd like to bring a baked good.
- Baking and frosting a large batch of cupcakes at once and slowly giving them to people is a great way to save yourself time. Now you're ready to show up to any event with cupcakes to share! For smaller celebrations, I love making small batch vanilla cupcakes (or my 4-inch mini birthday cake) when I don’t need a full dozen.
When to Freeze vs. Refrigerate Cupcakes
If you bake cupcakes one evening and want to enjoy them the following, no need to keep them in the freezer or refrigerator.
So long as your kitchen or home is around 70°F, most types of cupcakes will be fine in a sealed container at room temperature.
As a general rule of thumb, they'll remain fresh for about 48 hours, and after that you want to move them to the refrigerator if you plan to have them in the next day or two. Beyond that, they should go in the freezer.
That said, cream cheese frosted cupcakes should be refrigerated. Keep them covered/airtight and bring to room temp briefly before serving if desired.
How to Freeze Cupcakes with Frosting: Cheat Sheet
- After baking, cool completely on a wire rack (room temperature is best, as the refrigerator's condensation can make them sticky)
- Frost, then set the frosting (or leave unfrosted)
- Store in an airtight container (single layer for soft frostings)
- Freeze up to 3 months
- Thaw overnight in fridge for best results
Items You Need for Freezing Cupcakes
Freezing cupcakes couldn't be simpler.
Cupcakes and an airtight container are the two necessary items you need for best results in keeping cupcakes in a freezer for weeks or even months at a time.
When purchasing a container, look to see if the product has an airtight seal. This will keep your baked goods from forming freezer burn, which makes them dry out and lose their taste much more quickly.
This plastic container is one of my favorites for frozen cupcakes. I like that these boxes stack easily in the freezer. And because they're clear, you can tell at a glance what's inside.
While wax paper isn't a must-have, it can be helpful, especially when you have a large number of cupcakes.
You may need to stack cupcakes on top of each other if you have a deep container. If you do, separate each single layer of cupcakes with wax paper. This is a good idea to minimize smudged and messy frosting.
In a pinch, I have also used parchment paper in lieu of wax paper without much issue.
If you want a frosting finish that’s extra sturdy for stacking, my crumb coat tutorial is a helpful technique to know.
Environmentally Friendly Ways to Store Delicious Cupcakes
Instead of relying solely on disposable plastic cake carriers, consider investing in durable, multi-use containers. Reusable and eco-friendly containers can significantly shrink our carbon footprint.
Also, when you wrap cupcakes for freezing, ditch plastic or saran wrap for options like beeswax wraps or reusable silicone food covers. Not only do these alternatives securely seal your cupcakes for freshness, they also help you avoid single-use plastic waste.
Sometimes our options are limited, though, so if you need to resort to a resealable plastic bag, opt for one that is durable and reusable.
Different Frostings for Frozen Cupcakes
Whether you’re using a frosting like my raspberry cream cheese frosting or mango buttercream, the steps are very similar.
That said, while I use Swiss meringue buttercream less, I recommend freezing Swiss meringue separately from your cupcakes. Swiss meringue needs to be rewhipped before using in order to maintain the light and fluffy texture.
At a Glance: Choosing Your Frosting
- American Buttercream: Great and easy for freezing.
- Cream cheese frosting: Freezable, but don’t stack if it’s runny/soft. Cream cheese-frosted cupcakes are best stored in single layers.
- Whipped frosting: Follow the same guidance you would for cream cheese frosting.
- Swiss meringue buttercream: I'd freeze this frosting separately from the cupcakes and rewhip later before using.
Cream Cheese and Whipped Frostings
I don't recommend stacking cupcakes that have a whipped cream topping or runny cream cheese frosting. Because the frostings are soft, you can't stack more cupcakes on top of these options.
You could freeze plain cupcakes and add one of these frostings after cupcakes have thawed and before serving the day of a party or special event.
If you're using one of these kinds of frosting on your cupcakes, you'll want to store them in single layers in containers in the freezer rather than stacking cupcakes on top of each other.
How to Freeze and Store Cupcakes with Frosting
Cold Cupcakes - The first step after baking your cupcakes is to remove them from their cupcake or muffin tin within 10 minutes. I usually use a spoon or butter knife to gently lift them from the sides of the tin.
Place hot cupcakes on a wire rack on your kitchen counter and give them enough time to cool completely.
Because a wire rack has many openings in it, air circulates completely around any baked goods resting on it. This helps them cool fully and faster.
You want to cool your cupcakes at room temperature. Don't place them in the refrigerator, as the moisture there can create condensation and form sticky tops on your cupcakes.
Cupcake Frosting - As your cupcakes cool, you could whip your frosting in a mixing bowl if it's not ready yet.
Once cupcakes are cool to the touch, use a pastry bag or piping bag to frost cupcakes. Use whatever type of frosting you prefer on the top of the cupcake.
Alternatively, store them unfrosted and add the frosting to it closer to the time of serving. If you’re baking ahead, start with a dependable base like my chocolate fudge cupcakes with ganache, then frost closer to serving.
Freezing Process - Place frosted and cooled cupcakes in a deep airtight container and snap shut the tight-fitting lid to freeze for up to three months.
Different Ways of Freezing Flavorful Cupcakes
Don't have a deep storage container? No problem!
Optional but helpful: If you want extra protection for the frosting swirl, place frosted cupcakes on a baking sheet and chill for about an hour so the buttercream can crust and hold its shape before you stack or store them.
Alternatively, while I prefer the convenience of storing cupcakes in stackable containers, you could opt for a freezer bag instead. You'll still want to store cupcakes in containers of some kind before placing them into the freezer bag and sealing it shut.
Cupcake Storage in the Refrigerator
For short-term storage, cupcakes have a shelf life of a couple of days in the refrigerator in an airtight container.
That said, don't store them there for more than a day or two. If you do, they'll dry out.
According to The Spruce Eats, placing cupcakes in the refrigerator actually quickens the process of crystallization in the sugar and flour. The end result is a stale cupcake.
As they noted, if your cupcakes have a filling that contains dairy products or eggs, you should refrigerate within a day for food safety.
The best way to ensure cupcakes retain their moisture and freshness is to bring them out about 30 minutes before serving. This helps them reach room temperature, which will make them softer instead of having the firmness from being in the refrigerator.
Keeping Store-bought Cupcakes Fresh
The same steps here apply for both homemade cupcakes and ones from a grocery store.
Especially if your cupcakes from the bakery come in a hard, sealed container, those plastic shells are great for storing.
Unlike a paper box with folding sides, the plastic containers snap into place, making them more airtight, which slows the drying process of the cupcakes.
But if your store or bakery only has the cardboard boxes and you want to have extra protection, wrap your box in cling wrap or plastic wrap to keep it moist for longer.
Or move the cupcakes into an airtight container of your own.
Freezing Cupcakes with Sprinkles on Them
While you can freeze cupcakes with sprinkles, here are some tips to keep in mind before doing so.
If you need to stack cupcakes on top of each other in your storage container, place a sheet of wax or parchment paper between layers. This helps prevent the sprinkles and frosting from smudging or sticking to each other.
Freezing cupcakes that are already decorated with sprinkles is one extra step and way you can get ahead with preparing cupcakes in advance. This way, they're fully ready to serve.
Sprinkles tips:
- Add sprinkles before freezing. Once frosting is cold and crusted, sprinkles won’t stick very well.
- Some sprinkles can bleed color as moisture forms during thawing. Thawing covered in the fridge helps minimize this.
Reviving and Thawing Frozen Cupcakes for a Fresh Taste
Freezing cupcakes helps you enjoy them longer, but there are a few key steps to follow when you're ready to eat them.
- Best method: Thaw in the refrigerator overnight (ideal for maintaining soft and moist texture). Keep cupcakes covered while they thaw to prevent condensation from forming on the frosting.
- Faster: 1–2 hours at room temp
- Emergency in a pinch: Microwave on the lowest setting in 5–10 second bursts (watch the frosting so it doesn't melt!)
FAQ on Freezing and Thawing Cupcakes
After baking, cool them fully at room temperature. Avoid the fridge, as condensation can make cupcakes sticky.
Once they’re fully cool, you may decorate and chill them in the refrigerator to set the frosting before placing them in an airtight container for the freezer.
You absolutely can. Cream cheese-frosted cupcakes are best stored in single layers, though, so avoid stacking them directly on top of each other.
American buttercream freezes very well. Be sure to let your buttercream harden and crust on your cupcakes before stacking them gently. Separate layers with parchment or wax paper.
Yes. If stored properly in an airtight container, frozen cupcakes can stay delicious and fresh for about three months.
With proper storage, they will still taste fresh, though they may not be quite as perfect as freshly made ones. Here are a few tips:
- Wrap cupcakes tightly: Make sure the unfrosted cupcakes are wrapped tightly in plastic wrap and/or stored in an airtight container before freezing. This helps prevent freezer burn and keeps the cupcakes moist.
- Choosing the right frosting: Buttercream and cream cheese frosting freeze well, but avoid frostings with a high water content, as they may become runny or separate upon thawing.
- Proper thawing: Thaw the cupcakes slowly at room temperature in their wrappings or containers to prevent them from drying out.
Absolutely! Just be sure to add your sprinkles to your cupcakes before freezing them.
Cupcake Recipes
Now that you've read all about freezing and storing cupcakes, dive into making them!
Sally Holbein
Is it possible to freeze unfrosted cupcakes, frost then refreeze? I have a large number of unfrosted cupcakes in the freezer and want to get them frosted and ready for my daughter’s wedding without having to frost them the day of wedding.
Susan Gravatt
That's a great question, and the short answer is that you can re-freeze them.
With proper storage, they will still taste fresh, though they may not be *quite* as perfect as freshly made ones. Here are a few tips to help maintain freshness:
* Wrap cupcakes tightly: Make sure the unfrosted cupcakes are wrapped tightly in plastic wrap and/or stored in an airtight container before freezing. This helps prevent freezer burn and keeps the cupcakes moist.
* Choosing the right frosting: Buttercream and cream cheese frosting freeze well, but avoid frostings with a high water content, as they may become runny or separate upon thawing.
* Proper thawing: Thaw the cupcakes slowly at room temperature in their wrappings or containers to prevent them from drying out.
By following these steps, the cupcakes should still taste fresh and retain their texture when served at your daughter’s wedding.
Good luck, and also that's so fun and exciting that you're making these for her big day! If you have any other questions, feel free to get in touch! 🙂
Cindy O.
Hi! Thanks for all the good advice! I have a question: I froze pumpkin bars in an airtight container! They are not frosted yet! Should I completely thaw first b4 frosting or is it easier to frost while still frozen! Thanks for your help😊
Susan Gravatt
Aw, I really appreciate that and am glad to be helpful. 🙂
For the frosting, you are probably fine either way, especially if you plan to use a piping bag to apply it to the bars. This way, you have better control of putting the frosting exactly where you'd like.
However, if you have a thicker frosting you want to spread onto the bars with something like a spoon or knife, I would probably let them thaw for a bit first. It can be more challenging to spread buttercream and related recipes onto a cold baked good. Sometimes the frosting will seize up a bit because the bar or cake is so cold! If that happens, you can take a hot spoon or knife to gently spread the frosting again and that'll help loosen it up to a consistency that's easier to use.
If you have any more questions, feel free to reach out, and good luck with your bars!