the photo was taken 20 minutes after taking the frozen cupcake straight out from the freezer. you can see the last bit of frozen on the center.
1- when freezing, i highly recommend using a vacuum bag such as the foodsaver (freeze the cupcake prior vacuum sealing, to prevent smashing).
2- i also recommend using a dedicated non-self defrosting chest freezer and set the temperature to its lowest (aprox -20oF); self defrosting freezers fluctuate between -20oF and +20oF which is detrimental for long term food storage.
3- when thawing the cupcake, release the vacuum before the cupcake thaws, otherwise the cupcake will be compacted by the vacuum force, as the cupcake softens.