Preheat oven to 350°F (180°C). Line a 12 hole cupcake pan with cupcake paper liners. Lightly oil the paper with oil spray to prevent the cupcakes from sticking to the paper. Set aside.
In a bowl, add milk and butter and microwave by 30-second bursts until completely melted. You can also bring the mixture over medium heat in a saucepan. Set aside to cool down.
In a large mixing bowl, add eggs and sugar and beat on high speed for 2-3 minutes or until lighter in color, almost white and fluffy. If you use a stand mixer with the whisk attachment, whisk on speed 10 for 2-3 minutes.
Add flour and beat on low speed (speed 2) until the flour is just incorporated - can't be seen.
Now, still beating on low speed, pour the lukewarm milk-butter mixture. Stop the beater as soon everything is well combined. The batter should be quite liquid and light in color.
Fill each paper liner with 1/4 cup of batter.
Bake on the center rack for 20 minutes or until a pick inserted in the center of the cupcakes comes out clean.
Cool down on a wire rack for 2 hours before frosting with the cream cheese frosting.