Freezing cupcakes

What is the best way to freeze cupcakes? Is it OK to freeze cupcakes in tinfoil liners and white paper liners in a gallon freezer bag?

I used to freeze cupcakes like that all the time with no ill effects. I do recommend frosting them after they defrost.

Is it better to wrap baked goods in tinfoil in addition to putting them into a freezer bag?

Make sure to put a layer of parchment between your food and the foil. It will help avoid foul tastes and toxins from the foil, so it should be parchment, foil, then plastic wrap or zip-loc. Kind of like a turducken.

Hi Steve, thanks for your reply. On another note, is it better to not use tinfoil when baking because of some contaminants getting into the food?

That's not just specific to baking. It's a good practice any time foil is used for freezer protection, which it does well. Meatloaf, Leftover prime rib, baked goods...anything. It's sound technique at all times.

I meant that if you cook with food on aluminum foil or food wrapped in aluminum foil at high temperatures, will the aluminum leech into the food? I think I read that it is more of an issue when cooking acidic foods.

You better give that one a Google for yourself. Cooking a meatloaf on foil or oven roasting tomatoes on well lubed foil doesn't bother me much, but cooking something wrapped in foil, which is totally different than freezing in foil, your original question, skeeves me out without including the recommended layer of parchment. Why not just include it? It doesn't cost much, and your flavor will not be compromised.

Hi Steve, thanks for your response. I had never considered layering parchment on top of tinfoil.

That's how the pros do. Keep it between your food and the foil for storage and reheating/defrosting.