To freeze cupcakes tonight and defrost tomorrow?

[auroraboringalis]

I have baked a gazzilion cupcakes of different flavours for a friend's baby-shower tomorrow afternoon. Surprisingly for someone who seldom bakes they are moist and taste pretty good I assume, as i obviously did not eat at least eight of them during baking and now I'm panicking about them drying out before tomorrow! Anyone with experience of freezing? My mother nearly fainted when I suggested freezing tonight and defrosting around lunchtime tomorrow for 4pm and then ice them, actually using the actual word "unreasonable" when shooting down my plan. I have clearly failed her again but let's leave that for another thread shall we?
Should I? How? Foil? Clingy film? Will they stay moist? Will they shrivel and die a sad frozen death? Will I be able to look my friend in the face either way?
Many thanks for your wiseness!

Just put them in a tin and leave him. Freezing will dry them out

I'm a pro baker, air tight Tupperware type containers will do the trick, no need to freeze etc. In an airtight container for the night is perfectly fine and they'll be lovely and moist in the morning :)

Don't freeze them, just put them in an air tight container overnight.

Freezing only dries things out if you freeze them for months and/or don't wrap them properly.

However, they will be fine in a tin until tomorrow afternoon.

If they're good now, they'll still be good tomorrow afternoon... no need to freeze for such a short time. :)

NEVER freeze a baked good. NEVER.

Hurray for MN advice!
crap, I'll have to apologise to my mother
I don't have enough large enough Tupperware containers. Clingy wrap okay?

Casimir - really? Never? I've popped the odd cake in the freezer and they always seem to come out ok.

I always put mine in a plastic Tupperware box, make sure it has a tight lid. But don't stand them on a paper towel or anything else as it draws the moisture from the sponge. Put them on the side, where the heat is not on overnight. Best to check one just before bedtime to make sure all is well so you can sleep easy and look beautiful tomorrow

Freezing is fine! But it's totally unnecessary for just 24 hours. Two tight layers of cling film should be fine, or if you frost them today that will help to keep the sponge moist.

For future reference, I recently froze my husband's chocolate birthday cake because I knew I would only have time to decorate it on the day. I used two layers of cling film, plus foil and put each layer in a plastic bag. I defrosted them in the fridge overnight, still all wrapped up. They came out perfectly, and I'm doing the same today for a cake I need on Thursday.

Sometimes you have to freeze a cake when making something very elaborate, it's the only way to get the cake firm enought to carve. But on this occasion there is no need.

"NEVER freeze a baked good. NEVER."

I always freeze cakes if I am baking for a bake sale. Sponge cakes freeze beautifully and taste lovely and fresh when defrosted.

Wrapped to go! Am I a real Sue Perkins Mary Berry or what! Thanks for the advice.

Baked goods are mostly fine frozen, and I'm sure I read a tip that if you want a cake to be extra moist then wrap it in clongfilm and put it in the fridge! But agree with PP for 24 hours just make sure they're cling wrapped etc and sure they'll be delicious!