For a baker, preserving the moist and tender texture of a cupcake is of the utmost importance. If you have made a batch of cupcakes and need to store them for several days, weeks or months before embellishing them with frosting, it is vital to store them properly. Although stored cupcakes may lose some of their moisture, protecting them with the right materials will keep them from drying out before you have a chance to decorate and enjoy them.
Allow baked cupcakes to cool to room temperature on a baking rack.
Place unfrosted cupcakes in an airtight container. Store in a cupboard, pantry or kitchen counter at room temperature for one to two days.
Preserve your cupcakes longer in the refrigerator. Wrap each cupcake in plastic wrap and place them in an airtight container. Store them in the refrigerator for up to seven days. Let them warm to room temperature before frosting.
Place wrapped cupcakes in a freezer bag and squeeze out the air and seal. Frozen cupcakes will last between four to six months. Keep the temperature at 0 degrees Fahrenheit for the best results. Let the cupcakes thaw at room temperature before icing.
Place cupcakes with custards or filling in an airtight container and place in the refrigerator for one to two days. Do not keep at room temperature for long periods of time.