I find that my cupcakes are really good on day 1. Then they're pretty good on day 2 and start to get too dry by day 3. I usually decorate on day 1, store in the fridge overnight and deliver on day 2.
I've used scratch, wasc, and pudding added to mixes. I've tried boxed cupcakes and sealed in tupperware and both are about the same.
Has anyone found any recipes that are really good for staying moist for several days? Do they usually have higher amounts of liquid or butter? Any tips?
I always freeze my cupcakes... IMO freezing adds moisture to them.
Try to bake, cool, then freeze in a Tupperware container. Some bakers wrap them up individually I don't , I just build up layers & separate them with saran wrap. Couple of hours before frosting take them out to defrost.
HTH 
The fridge will dry them faster than anything. You're better off leaving them at room temperature.
I agree with everyone else: Do NOT refrigerate them. I freeze my cakes warm now overnight (to me it makes them more moist.)
Also there is a cake in the recipe section on here that I would reccommend for moisture problems. It's called Durable 3D and Wedding Cake. It has sour cream in it and stays moist longer than some.
Remember, cuppies will always dry out faster than cakes because they are so tiny! Good luck.
! Honestly I hate powdered sugar buttercream, I think it tastes awful. So I've switched over to this amazing creation and I'll only leave it kicking and screaming! I hate the powdered buttercreams too, so I understand. But there's still only one solution then. To make the cupcakes, keep them at room temperature, make the buttercream, refrigerate buttercream, take buttercream out from fridge the day of delivery and decorate.
There are people who will go as far as making fillings and buttercreams ahead of time, but baking the day of delivery for maximum freshness.
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