I recommend freezing these cupcakes without the filling or frosting being added. After baking the cupcakes, let them cool to room temperature. Then freeze them on a baking sheet overnight. Once frozen, they can be transferred to a sealed freezer safe container or bag. Store for up to 2 months. When ready, let them thaw overnight in the refrigerator. Bring them to room temperature and continue with the recipe to add the filling and frosting.