So you’ve got your batch of cupcakes out of the oven and maybe you’ve made too many for just one day (it’s okay, it’s the recipe’s fault you made 24 - not yours). So how do you keep them fresh and avoid throwing them out?

Other than eating them all in one sitting, there are a few things you can do to prevent wasting those precious cupcakes, cookies, or cakes.

A dry, cool area

The first specification of any cupcake storage is that it must be a dry and cool area. It’s important that you keep your cupcakes away from light, heat and humidity – that means keep them far away from light bulbs or sunlight.

This will prevent them from drying out too quickly and becoming stale. And you know what that means? They’ll taste delicious for longer – no one is going to complain about that. But there are some extra precautions you can take to make them last longer… if you can hold back on those cravings that is.


If you’re leaving your cupcakes out, you should store them in an airtight container to protect them from being dried out by the air, and for hygiene reasons too. Your kitchen won’t be a stranger to sprays, bugs, bacteria, and also hungry tummies looking to steal your cupcakes so keep them safe in Tupperware.

Cake tins

Another way to store your cupcakes at room temperature is in a traditional cake tin. You can buy pretty cake tins that are specially made for your baking needs, or re-use an old Quality Street tin so your cupcakes and cookies can stay yummier for longer. Plus, those hungry tummies that we mentioned earlier won’t be able to see them straight away either – they can be your little secret!

When using Tupperware or cake tins, make sure you wait for your cupcakes to cool completely. If you don’t, you could end up with some very soggy cake due to condensation, and they won’t taste nice at all.


If you’ve already decorated your cupcakes with buttercream or other creamy frostings like cream cheese or ganache, you’ll need to store them in the fridge. Before putting them in the fridge, cover them with foil or cling film to stop them from drying out. Our top tip is to use toothpicks to prevent the cling film from touching (and ruining) your beautiful icing – you can thank us later.


If you’ve really gone crazy on the cupcakes and you don’t think you’ll be eating them for a while or if you want to prepare well in advance, you can actually freeze them. Unfrosted cupcakes can be kept in the freezer for up to three months, but will be most fresh if you get them out within a couple of weeks.

All you have to do is let the cupcakes cool completely before individually wrapping them in cling film or foil. For added protection, place them in an airtight bag or container. When you’re ready to defrost them, you simply unwrap them and bring them to room temperature, which will take around an hour or two. These should be good to eat for up to a week.