08/25/2026
Yesterday Mom had a full day of appointments, but in between she still managed to make 10+ batches of buttercream.
I frosted 10 dozen cupcakes… and we have a whole lot more to go today!
This Saturday we have over 30 dozen cupcakes due, so prepping ahead is a MUST.
Our process that we’ve been using for over 3 years:
🧁 Mom bakes the cupcakes and freezes them once they’re just barely cool. This locks in the moisture and keeps them fresh!
🧁 Mom makes all of our buttercream. If we’re using it within a few days, it goes in the fridge. If not, we freeze it.
🧁 Then I decorate! I always decorate our cupcakes while they’re frozen. It’s easier for me and works amazing!
🧁 If they aren’t due for a few days, we box them, wrap the boxes really well with Saran Wrap, and freeze them. If they’re due the next day, they stay in the fridge.
Some people are very against freezing cupcakes, but this process has worked for us for over 3 years. We constantly get amazing feedback on how fresh and moist our cupcakes are, so we’re sticking with what works! 🤍
The real question… have you had one of our cupcakes?! Tell us what you think! And what is your favorite flavor? 🧁
