Has anyone tried doing this before? I have a wedding cake tasting and I don't want to make tons of cupcakes so I was thinking about quartering the recipe to make a few different flavors. TFL!

I just freeze my leftover batter in ziploc bags and bake what I need for tastings. It works great! I would be worried about dividing the contents of the box mix because you can't be absolutely sure you're getting enough sugar or baking soda, etc. - maybe if you mixed it reeeeally well first... If you try it - let me know how it turns out.

I half the recipe all the time - using 1 box, 1 cup flour, 1 cup sugar, 1 half the eggs...etc. (don't have the recipe right in front of me). It's worked out perfectly; but that would still make more than one dozen cupcakes. However, the problem I have had is trying to freeze/refridgerate cake batter. I have not had any success with that at all. the last time I attempted it was just this week; I couldn't do all my baking in one evening after work so I put the batter in the fridge. Last night, I baked another batch of cake using the cold batter and it ended up with a very hard crust on the top...uck!!
Kristanashley: any advice? I feel sure that I gave it enough time to return to room temperature.

I have quartered the recipes successfully several times (using 1/2 box, etc.).
I'm sure the mixes are thoroughly integrated and I've not had a problem.

I have also frozen the left over batter. I just thaw it till it is pourable and then it takes a little longer to bake. I remember reading that some have put the frozen batter (in a pan already) and put it in the oven frozen.

I halve it all of the time.

I freeze leftover batter with great success.

I couldn't be bothered trying to quarter it, or having 1/2 bags of opened cake mix waiting to go out of date/spill/get misplaced.

Rae