I made these last night. Chocolate cupcake the white is vanilla and the purple is orange flavorings. I was bored and this is what I have in the fridge.

I just did a big craft fair (my first one)!! I sold out both days with these flavors:

Grasshopper - choc cake - ganache filling - cream de menthe BC - crushed andes mints on top

S'mores - graham cake - ganache filling - marshmallow BC - toasted mini marsh, graham square and hershey chunk on top

Raspberry lemonade - lemon cake - rasp filling - van BC - rasp drizzle and lemon twist on top

Cookies and cream - choc cake - oreo filling - van BC - edge rolled in crushed oreos and mini oreo on top

Turtle - choc cake - ganache filling - caramel BC - ganche drizzle and pecans on top

Strawberry cheesecake - WASC - strawberry filling - cheesecake BC - fresh strawberry slice

White Choc Raspberry - WASC - rasp filling - white choc rasp swirl BC - white choc shavings on top

I think people will expect some plain old white and chocolate cupcakes, then maybe a lemon/raspberry filled or iced and a strawberry flavor with buttercream

i've found that i really can't make cupcakes ahead of time, like i can cake, without them drying out. any hints?

I've made the blueberry cupcakes in the Martha Stewart book and they are wonderful! And the second time I made them, I changed the frosting to a blueberry buttercream (made with blueberry syrup), which actually comes out purple, so those might be an idea for you as well if you're still looking for purple.

Won't freezing them keep them good?

Yes you can freeze them and let them thaw out on the counter and they will be fine.

Yeah, whenever I have a lot of things to do, I've always just put it in the freezer. As of right now, I have 130 cupcakes, a ton of frosting, and two 7" rounds in there.

There have been so absolutely many different and wonderful flavor combinations, I'm going to go out on a limb here to help the OP out. If everyone would make just a few of each of the flavors they are suggesting, and send them to me, I will personally take on the responsibility of tasting each and every one of them, and then I will give the OP my best opinion as to which flavors she should use......

Oh no. they are just fine. I never had a liner come apart on me. I never had a customer complain either that is how I ship them frozen.

I'm doing 250 for a wedding soon, so I wanted to save this thread Thanks for all the great ideas!!

I made a cheesecake buttercream and a coffee buttercream today! I don't even like coffee, but MAN, this was delicious!

This is the first time I've made so many cupcakes. It's for a special event so I want them to also look good (along with the obvious of tasting good). What is the safest way to transport them? Since I'm making so many, I'd rather not buy a billion of those plastic cupcake holders (like at the grocery store) and have to sit at home for hours carefully putting them in the special cups...unless that's what even suggests. Or should I just buy a couple large boxes, drive very slowly, and hope for the best?

I use these boxes and cupcake holder inserts. They are great boxes. You have to buy a lot at a time but they store well and you'll always have the need to use them.
http://www.brpboxshop.com/bakery_boxes/cupcake_boxes.html?src=googlepaidsearch&kw=cupcake%20boxes&gclid=COGO1I6wmqECFQpJagodo3woZw