You can freeze the baked cupcakes tightly wrapped for up to two months.
Create an attractive display by covering a piece of sturdy cardboard with wrapping paper, then plastic food wrap. Stretch and secure with tape. Or cover cardboard with foil or cooking parchment paper.
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.