I don't usually make cupcakes but accepted an order that combines them with a cake. I would like to make them tomorrow and ice them with whipped icing but I am not sure how to store them to keep them fresh until Saturday. Can anyone give me pointers? TIA

I always brush the tops of mine with a syrup made from one part apricot jam (preserve) and two parts boiling water. Just mix them together and sift out any lumps.
I wait until the cakes are mostly cool then prick the tops 3 or 4 times with a skewer, then brush them with the syrup. After that I wait until they're fully cooled before icing them. It seems to keep them moist.
HTH

I use a simple syrup (equal parts boiling water and sugar) on top and keep them in an airtight container before frosting as well as after frosting.
Tracy

thank you, will that method still work...I am putting a filling in them.

Oh yes, I did 600 of them for a wedding last year and they were all still moist after the wedding day. I baked on Wed. put on syrup, filled and frosted on Thursday and delivered Friday.
I stored them in lined big Rubbermaid under bed containers well sealed and labeled with all different flavors. Easy to transport that way.
Tracy

thank you so much!