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I’ve had this post in my drafts for over a year and I’m finally getting around to sharing it with you just in time for the holidays.
As you know, I have a pretty major thing for cupcakes. From Mint Chocolate Chip Cupcakes to Chocolate Chip Cookie Dough Cupcakes – I enjoy making them almost as much as I enjoy eating them.
Whenever we have potlucks at work, I’m always the first person to sign up in the dessert category. And my go-to crowd pleaser is always cupcakes.
Even though I find cupcakes to be incredibly simple, I also find them to quite elegant and perfect for just about any occasion. Add a festive liner, a swirl of buttercream, and a dash of sprinkles and you pretty much have my version of party perfection.
As much as I like the grab-and-go portability of cupcakes, sometimes certain occasions call for a little more packaging – for example, bake sales.
My favorite way to package cupcakes couldn’t be easier and all the materials you’ll need are readily available at your local craft store.
Holiday Cupcake Inspiration
Pumpkin Mocha Cupcakes
Sugar and Spice Cupcakes
Pumpkin Spice Cupcakes
How To Package Cupcakes
Ingredients:
plastic tumbler cups
cellophane treat bags
twine or ribbon
card stock
large circle craft punch
hole punch
wooden spoons, optional
alphabet craft stamps, optional
ink pad, optional
Directions:
1. Place cooked and cooled cupcakes into plastic cups. If your liners happened to fade during the baking process, add another liner to each cupcake to make the design brighter and more visible.
2. Pipe frosting onto cupcakes and top with sprinkles.
3. Gently place cups into cellophane bags. Add your tags to the twine or ribbon and tie the top of the bag.
Notes:
- If you are using a soft frosting such as cream cheese, meringue, or Italian buttercream, I would recommend attaching a spoon to your cup.
Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!
I have been packaging cupcakes like this for bake sales at school for a couple of years now, and it works out great! I did it this week, actually! Sometimes I tie a plastic fork on, too! Also this week, I found a great way to get these to the school was to set them in a drink carrier that you get at the fast food drive thru. It worked out great, and I didn’t gave to worry about getting the carrier back or bringing it back home!
Brilliant idea! Always get so frustrated with trying to transport my cupcakes, but this at least solves the problem of transporting single servings as gifts.
Very cute presentation, but seems like it would be difficult & messy to get them OUT of the cups…seems like you would get frosting all over your hands getting them out…? Or am I missing something?
I agree with Julia. This is a clever and beautiful presentation for individual distribution, but it escapes me how to get the cupcake out without a mess. If it is intended that it be eaten with a fork and left IN the container, then attaching that tool seems like a must.
yes,they would be hard to get out of the cup without making a mess of the frosting…..that’s why she recommends to put a spoon with them….look in notes just under directions :)
I love this idea Jamie! It’s so simple but so cute and personalized! You’re cupcakes always look gorgeous and the packaging is a perfect match. Pinning! :)
This is brilliant! Thanks so much. My company, TeamBuilding Unlimited, does a Cupcake Decorating Challenge.. and I usually order boxes to take the cupcakes home.. but this is so much easier and better.. and for my own cupcakes. Wow!! Great idea! It makes each cupcake special and keeps them from getting smashed!
Awesome idea – thanks for sharing!
Looks lovely ;) sometimes the simplest ideas are the best :D
genius. thank you.
Little plastic cups! Ingenious! That’s so clever and so simple. Thanks for the tip. x
Hi there,
I was wondering if you could offer some advice as to how early I can bake cupcakes, using a recipe similar to your doctored up cake, without sacrificing their taste & quality. I have to make 100 cupcakes for an event his Sunday and I’d like to get a jump on it!!
Thanks so much,
Jill
Jill, I know this is waaay to late, maybe for future reference? Years ago when I was a cake decorator I discovered that freezing unfrosted cakes/cupcakes makes them much more moist. I’ve done this ever since, especially now that I have grandchildren…loads of cupcakes in freezer. Just allow to thaw unwrapped.
Great tip, Connie! Thanks for sharing.
-Jamie
I know this is also way late but my tip for baking lots of cupcakes isn’t freezing. When I have to make roughly 100 cupcakes I still prefer to bake them the day of. I take large freezer bags, decide what type I’m making (because I usually do various flavours), then measure out enough of the dry ingredients for 24 cupcakes per freezer bag or whatever recipe size doubled. I know some recipes make 16-18. It all depends. Then I write out the wet ingredients needed on the outside for whatever sized batch it’s for. Then I make sure I have enough of the wet stuff, i.e., eggs, buttermilk, etc. Then I just get up early, pull out the butter, and get mixing. I can pre-heat the oven right when I get up because it only takes a minute or so before I can start scooping. I also do any additional prep work the day before such as toppers like chocolate carrots for carrot cake then it’s all set to go for decorating as soon as they’ve cooled.
Deirdre-
Thanks for stopping by with your tips.
-Jamie