i've gotten very good results with baking batter that has been frozen but haven't tried it with batter that has been frozen for more than two days.
has anyone been successful in freezing it for a week or more?
thanks!
jsc2010 - you can freeze any excess batter and then use it later. you just scoop the frozen batter into liners and bake. i make mine from scratch but have heard it works just as well with box and doctored batter.
n_jean - i'm looking forward to hearing about your result - thanks!
I've never frozen cake batter but after reading this am thinking it would be very helpful. I'm going to try it! n_jean, let me know how your cupcakes taste tomorrow! I'd love to know if I can freeze for about a week.
I used WASC batter that had been in freezer for 2 weeks. Did a side by side comparison with the family and no one could tell the difference between them (taste or texture).
I scooped it frozen into cupcake liners...didn't even let it thaw. I'm impatient like that 
Great idea, but please clarify a couple of things.
Do you freeze the batter in the cupcake liners and let it thaw out before baking? Won't the liners become wet during thawing?
Dodrill, you scooped the frozen batter into the liners. How did you adjust your baking time and again, didn't the liners become wet?
i've scooped the frozen batter directly into the liners and immediately put them in the oven. it takes a few minutes more to bake. i've had great results.
i've scooped the frozen batter directly into the liners and immediately put them in the oven. it takes a few minutes more to bake. i've had great results.
Crazydoglady, I'll have to give your method a try! I have frozen batter before, let it thaw, given it a stir and then filled my liners. The result was tons of air bubbles in the batter and in the finished cupcake. Your way will save a lot of time, too! I won't have to wait for the batter to come to room temp. Thank you!
good luck dustbunny ! i wish i could take credit for this method but i found it on this website.
thanks ljslight! that's really good to know !!!
Thanks cdl, I read the same thread last year and was thrilled to know I could freeze batter, but had the problem with the air bubbles. Thanks to your post, I can scoop out the frozen batter and eliminate the bubbles!
I teach culinary arts and we have been doing lots of cupcakes for end of the year events. We made and froze our batter. This is wonderful!!
It is so easy to use portion scoops to fill the liners with just the right amount of batter. No spills to clean up. Makes just right cupcakes. Thanks for the idea.
I've never frozen cake batter. If I wanted to use it for a cake rather than cupcakes, would I just thaw it and pour it in the pan? If I froze it directly in the pan for later baking should I thaw it before baking? Thanks
If you froze it in the pan you wouldn't have to thaw it.
ok, so after I have frozen the batter, I can "scoop" it out...like an ice cream scoop so it will look like a ball sitting in the liner? If so, that sounds like an awesome way to bake cupcakes. Any particular size scoop for frozen? Just trying to figure out how full the liner should be when filling it with a more solid substance.
I am making some cupcakes tonight, only need 12-recipe makes around 24-30 cupcakes1 I'm going to try my hand at freezing them!!!
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