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Pour your leftover batter into a an airtight plastic container. Cover the container in a layer of plastic wrap. This adds an extra layer of protection to the batter. Place the lid on the container, on top of the plastic wrap. Store it in the coldest part of your refrigerator. The pancake batter should keep for two days.
When properly stored in the refrigerator, unfrosted cupcakes can keep for up to one week; frosted and filled cupcakes are best eaten within two to four days. Freezer Time Unfrosted cupcakes -- wrapped in plastic and placed in resealable freezer bags -- can keep up to six months in the freezer. Frosted cupcakes should be treated a little more delicately. If you use bright-colored frosting, it might bleed when defrosted.