Serving: Serve these cupcakes as a decadent dessert at parties, family gatherings, or simply as a treat with your afternoon tea.
Storage: Store leftover cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 1 week. Bring them to room temperature before serving for the best flavor.
Variants:

Chocolate-Caramel Twist: Add 1/4 cup of cocoa powder to the cupcake batter for a chocolatey version.
Vegan Option: Use dairy-free butter and a non-dairy milk alternative, and swap the eggs for flax eggs.
Caramel-Apple Delight: Add small chunks of peeled and sautéed apples to the batter for an autumn-inspired version.
FAQ:
Q: Can I use store-bought caramel sauce?
A: Yes! You can use store-bought caramel sauce for convenience, or make your own if you prefer.

Q: How can I make sure my cupcakes stay moist?
A: Be sure not to overmix the batter, as this can result in dry cupcakes. Additionally, allow them to cool fully before frosting to avoid melting the frosting.

Q: Can I make these cupcakes ahead of time?
A: Yes! You can bake and frost the cupcakes a day or two in advance. Just store them in an airtight container to keep them fresh.