First, you need to peek at what’s on top. The frosting is the boss of your cupcake’s fate. If it’s a classic buttercream made with butter and powdered sugar, you’re in safe territory. Buttercream can hang out at room temperature for about two days without throwing a fit.
But if that frosting is cream cheese or whipped cream, it’s a whole different story. Those dairy-loaded toppings are basically a welcome mat for bacteria. My friend Jen learned this the hard way when she left her lemon-raspberry cupcakes out overnight and ended up with a sour stomach the next day. Trust me, a sassy stomach is never worth a second bite.
