Every couple of months I bake up some cupcakes and freeze them. With food allergies, we always need to be prepared for parties and school events.

Today I posted this picture on my Marketing Mama Facebook page to share how I store them, in these cute Cup-a-Cake containers. There was so much excitement, I realized I should share here, too.

These handy little containers store cupcakes in the center of the unit so they don’t lose their frosting or get crushed. They are a big improvement over regular storage containers.

I freeze cupcakes for 3-4 months at a time, with the frosting on, and they still taste great. The frosting does get a little gritty (in a sugary-sort of way) from freezing, but is not a big deal.

I run them through the top rack of the dishwasher or wash by hand. They are very durable and run about $3 each or you can buy in groups. They come in many different colors. All families who need to bring their own cupcakes along for dietary reasons should have these – we love them!

You can find more of my food allergy posts, tips & recipes on my Food Allergy page. I’d also love to connect with you on my Marketing Mama facebook page and twitter. This post, and all posts on this blog, are written from my experiences as a parent of a child with food allergies. I am not a medical expert and encourage you to consult with a doctor on your personal medical situation.

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5 Responses to “how I freeze and store cupcakes”

  1. A's Mom says:

    Thank you for including the link. I’m going to get some of these, as I just managed my first batch of allergen-free cuppies for A (figured I had time over the weekend so we’d just jump in and do it). Freezing them successfully was the part I was stumbling on. I froze them sans frosting, mostly because the sunflower-seed-butter-“cream” frosting (1 tsp sunflower seed butter with 1 tsp Earth balance + tiny smidge powdered sugar) is so easy to make in one-cake increments. (They were dairy free, egg free, peanut free “Reese’s PB Cupcakes”, and were really quite delicious.)

    • Missy says:

      Hey there – that’s a neat approach for frosting that I hadn’t heard of before!

      For my big batches of frosting, I always save the extra in ziplock bags in the freezer and then thaw for the next batch. I usually have 2-3 colors just waiting for me the freezer at a time. 🙂

      • A's Mom says:

        Thanks! This is the kinda stuff you come up with when your Mom and Aunt (her sister) were in the biz of making cakes while you were growing up. When I think frosting, I immediately default to “buttercream”, and that’s nothing but butter and confectioner’s sugar, or butter + peanut butter and sugar or butter and cocoa powder and sugar!

  2. Shannon says:

    This is so cute! Where did you find these containers? When you need to thaw out a cupcake do you just let it sit on the counter for a few hours? I have to have these!

    • Missy says:

      Shannon – look to for the containers. 🙂 You are right, I just let it sit out for a couple of hours. They are awesome!



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