Can You Freeze Cupcakes?

Yes, you can freeze baked cupcakes, with or without frosting. A small Spanish study found that freezing pre-baked was the better option as the batter’s active ingredients take too long to freeze and become denser and change in consistency ( 3 ). However, you can freeze baked cupcakes, separated by parchment paper, for up to six months ( 11 ).

Are Cupcakes Better With Milk or Water?

Milk results in more moist, fluffy cupcake goodness, according to Jennifer Nigro from Vermont University’s post on Spoon University’s culinary blog ( 16 ). All our favorite recipes also use milk because it aids cupcakes better than water if you want moist delectables ( 9 , 15 , 7 ).

How Do Bakeries Get Their Cakes So Moist?

Jennifer Nigro from Vermont University suggests that adding whole milk, melted butter, and an extra egg could give you a bakery taste with cakes and cupcakes ( 16 ). However, a small study in the Journal of Food Science and Technology supports vegetable oils for moist baked goods as oil better coats the flour proteins ( 6 ). Evidence for moist baked goods is divided, but milk, an extra egg, and melted butter or oil should give you moist cupcakes.

Should Cupcake Batter Be Thick or Thin?

Cupcake batter must be thick but pourable . A small study in the Journal of Agricultural Science and Technology examined batter consistency related to adding wheat germ ( 5 ). They found that the addition of wheat germ (resulting in a thicker batter) caused dense cakes that didn’t rise much. However, slightly thick but pourable batter should maintain the right consistency for cakes to rise nicely and have an aerated, soft center. Runny batter isn’t ideal, but it must be pourable and not too thick, using flour and other dry ingredients.