All ingredients must be at room temperature: this is a key point.

Why is this recipe ultra moist?
Soft butter + sugar → incorporated air

Room temperature eggs → stable emulsion

Milk → moisture and tenderness

Vanilla→ Deep, Round Fragrance

Low-gluten flour → fine, non-elastic crumb

The result:
a light cupcake that melts under the tooth

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Initial
preparation Preheat the oven to 170°C (static heat)

Place paper cases in a cupcake tin

Cream the butter and sugar (essential step)
In a large bowl:

Add the soft butter

Add the sugar

Whisk for 3 to 4 minutes