I'm making a Tiramisu cupcake that has a syrup added after the baked cupcake cools...I am also making a Black Forest Cupcake that has a kirsch syrup added after the cupcake cools....I'm making these ahead of time and need to freeze them for about a week....my question is:

Should I freeze the cupcakes and then add the syrups after they thaw out or should I add the syrup and then freeze them...?? 

Any help will be appreciated...!!!!

i vote: before freezing

be careful not to get it on the wrappers--gets sticky fast ;)

Thanks for the reply....I think I will add the syrup before freezing....maybe I'll do a couple pop them in the freezer and try them later to see how they do....it sure will save a lot of time the day of the festival.....

testing in advance is the best imo

i think you'll find that something good happens in the freeze/thaw process to make the syrup permeate the cake

plus you can determine how the cake itself does after freezing--if it bounces back for you