You could certainly freeze the batter in the cupcake liners, but the whole idea here (as far as I'm concerned, anyway) is to be able to get the batter in the liners without the batter going everywhere else, too. I just don't seem to do anything but make a royal mess when I fill liners with liquid batter, so I was really thrilled that someone came up with a way to put frozen batter in the liners. To each his/her own, right?

wow, I can't wait to try this!

As for making a mess filling cupcakes...those of you struggling with this are you using a scoop? As in like an ice cream scoop/ food portioning scoop used in the culinary industry?

I am definitely looking forward to trying this method! What a great thing to do with leftover cake batter!

I was looking forward to seeing the pic, sucks they deleted it!

you could bake the 2 flavor cupcake, decorate the top, then cut the cupcake and post? I don't see why that wouldn't be allowed.
I freeze my batter all the time, but I am definitely going to have to try the scooping it out while it is still frozen technique!!

Fabulous idea! The more stuff you can do ahead the better I always say.
One question...what's the best way to keep the batter? In a tupperware bowl or glass, or does it matter?

I freeze my leftover batter in a ziploc bag for two reasons. One, I squish it flat and it stores easily in my freezer, doesn't take up a lot of room, and two, when I'm ready to use it I snip off the tip and use it like a piping bag to fill up the little muffin cups. Super easy and no mess - no dishes either

Good idea, yummy_in_my_tummy! Another way to keep the batter from going all over the place (I'm telling you, I'm severly handicapped in this regard). Also, you're right about ziplock bags lying flat in the freezer. I try to freeze lots of stuff like that, since freezer space is always at a premium.

I think, just for experiment's sake, that I'm going to try some of each. I'll freeze some batter in the liners (no matter how much of it goes by the bye before it gets there), and I'll freeze some in a bowl and scoop it into the liners frozen. I just love messing around in the kitchen to see what happens with different things!

I just bought one on ebay on yesterday & I can't wait to get it!!

I tried freezing this in the liners and it worked fine for me as long as I got the cupcakes out of the pan after 5 minutes. The first batch I left sit in the pan too long and the liners were a little soggy. I think it might make a difference what kind of liners you use also. Great idea. Thanks for sharing.

Any idea with less mess is always a good idea in my book
I'll have to try the frozen method.

I can't wait to try this. I had a great fruit cupcakes that I wanted to try, but I would have wasted soooo much batter. Now I have this tip, and can't wait!!!

Yes, after baking I only left them in the pans for 5 minutes and then set them out on a cooking rack. I also found out that if I put double liners in the pans and filled them with batter, I didn't have a problem then either and the outside liner comes off for use again.
Hope that makes sense

I'm wondering the same thing. How long can you keep the batter in the freezer? TIA

I'm wondering the same thing. How long can you keep the batter in the freezer? TIA

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My daughter has been trying to talk me into getting the pancake batter dispenser too. I looked at it on Amazon & then in Bed Bath & Beyond. I was really going to get it then, but didn't have my coupon with me so it was a no go for that day. Does it really work that well? Are there other dispensers that work better?

I baked a batch of chocolate cuppies this morning with FROM SCRATCH batter that I froze a week ago. Came out perfect! It took a little getting used to since you can't really eyeball the fill level of the cups with frozen batter so I used a 1/4 cup measure and they domed pretty well...not too low, not too high. I haven't frozen for longer than a week so I'm curious to know about the max length of freezing too.

KATHIESKREATIONS - I purchased the "Chicago Metallic Baking Essentials Cupcake/Batter Dispenser" on Amazon a while back...it's okay with box mix/batter, but every from-scratch batter I have made is too thick to dispense properly...just fyi. It really only works well for a "runny" batter.

For me, the best method has always been to fill a bag (disposable decorating bags or ziploc), snip the tip and fill.

I agree about the runny batters for the dispenser.

I have done the frozen batter method as an experiment. I froze cookie dough at Christmas. About a month later, I took it out and baked it for my daughters and their husbands. They loved the cookies and ate them all.

Now my take on this: I own a small batch artisan bakery. Every one of the recipes, although very good, were not the quality of the fresh baked product. I regularly practice making my cookie dough the day before and refrigerating. It aids the structure and the taste. But freezing (mine was for a month) will compromise the taste. If you are as obsessive as I am about the quality of your product, I advise you to do your own test. Many scratch bakers are on a constant quest for that recipe that is just a little bit better than the last. This is not a step forward.

Before you jump on me saying this was a cookie dough, I used this example because I had outside tasters. I have had frozen cake batter as an experiment also, and again, although perfectly acceptable, it was not as good as fresh.

When I did my little "experiment", I used both 2 week old frozen WSAC batter and freshly "made that day" WASC batter.

In a taste test with family members, they could not tell the difference between the two. Both tasted "fresh". They didn't know which one was which....

I'm not say make a big old batch just for the purpose of freezing, but with leftover batter that you may need within a 2 week period, go for it.


**remember, my experiment was done with WASC...not a scratch cake. That may have a whole different result altogether.