In a perfect world, cupcakes should be consumed within 24 hours of coming out of the oven. The quality of a cupcake decreases as each hour passes and most cupcakes will be dry and lifeless by the second or third day. Store cupcakes at room temperature in an airtight container and serve them as soon as possible.
Refrigerating a cupcake will extend its life somewhat, but allow it to come to room temperature before eating it. The ideal room temperature is between 68 and 72 degrees. I have tried to microwave a cupcake to speed up this process, but beware. This is tricky business, especially if icing is involved. And remember that icings may be changed by refrigeration – they may not look or taste the same coming out as they did going in.
A note about freezing cupcakes…if you must freeze them, use them within a week. Wrap them in double or triple layers of plastic wrap and place them in an airtight container or freezer bag. Defrost them for 6-8 hours before applying frosting.
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