1. Freeze the Batter In the Wrapper: Line your muffin trays like normal and fill the cups. Cover with plastic wrap tightly (so it doesn't drag on the surface) and freeze. Once frozen, remove tray and toss the cupcakes into a zip top bag and remove as much air as possible. You can either allow them to come to room temperature before baking or leave them in the oven for an extra 5 to 7 minutes. How simple is that?
2. Freeze the Batter In Zip Top Bags: This one requires a little bit of leg work, but it can be well worth it. You can freeze your batter into larger bags, therefore having fewer roaming around in your freezer, but we actually prefer smaller quart size bags instead. Using a 1/4 cup scoop, place 6 scoops of batter inside each bag (roll the zip edge back before starting so it stays clean). Remove the air, seal and freeze. Thaw in the refrigerator and snip the tip to pipe the batter back into the cups. Add 2 minutes additional baking time (unless batter is at room temperature).
3. Freeze the Batter Disposable Muffin Pans: Although this isn't our most frequently used option by any means, when we're catering for large groups, this method has come in handy on more than one occasion. Line cups and freeze batter in the pan in the cups and then the trays can literally go straight from the freezer to the oven without any extra steps in between. Plus, the pans give a little structure to the chaos of your deep freezer and keep things in line and neatly stacked.