Freezing cake/cupcake batter
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I'd just bake them all off and freeze what you don't want to give away.They freeze well after baking. Some say it even makes it moister. My sister is an adherent of this philosophy.
What flavours are you thinking of doing?? Sometimes it is easier to go off of a base cupcake recipe and tweak it for different flavour additions. For example: Start with a base vanilla cupcake recipe that yields 12 cupcakes, divide the batter up into 4 equal weighted portions. Add in your flavours into the divisions like lemon puree in one, melted chocolate in another, and strawberry paste in another or pistachio paste or pecan and bourbon or......well, you get the picture.
Hope that makes sense?