Last night after dinner I pulled a chocolate mint cupcake out of the freezer and let it thaw for about 30 minutes, after which it was perfect. Freezing cupcakes is brilliant. Sometimes I have more cupcakes than frosting so I put them in a large Ziploc or rigid container and save them for a rainy day. You could bake off several dozen cupcakes and freeze a couple dozen to frost another time, perhaps if there is a cupcake emergency.

I made these the day after Thanksgiving, for a family gathering. Even the frosting froze and thawed nicely.

Peppermint Buttercream Frosting

1/2 cup butter, room temperature
8 oz cream cheese, room temperature
2-3 drops peppermint oil (or 1 1/2 teaspoons peppermint extract)
2-3 drops green food color (or appropriate amount depending on the type/brand of color you use)
3-4 cups powdered sugar

Beat together butter and cream cheese. Add peppermint flavoring (I get my natural peppermint flavoring from LorAnn oils via Sweet Estelle on Etsy; it’s more powerful than the extract you’d buy in the store so you only have to use a few drops) and coloring if you want, though of course it’s just as minty without it (I use AmeriColors gel colors, also from Sweet Estelle). When the flavor and color are fully incorporated, gradually add powdered sugar until you reach the desired consistency. I decorated with sugar crystals and snowflake sprinkles.