Storage: Store covered in the refrigerator for up to 3 days.
Freezer Directions: Make only the cupcakes. Allow to cool completely, cover tightly and freeze for up to 2-3 months. Thaw in the refrigerator overnight before finishing preparation. I do not recommend freezing them after soaked in milk (they will be soggy when you thaw them), and I don't recommend freezing the mascarpone frosting (it will become very grainy).