Preheat oven to 350°F. Line two 12-cup muffin tins with paper liners; set aside.

In a small bowl, combine flours; set aside. In the bowl of an electric mixer, cream butter until smooth and creamy. Gradually add sugar, beating until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition.

Add dry ingredients in 3 parts, alternating with milk and vanilla. Scrape down sides of bowl; beat until incorporated but do not overbeat.

Divide batter evenly among liners, filling about three-quarters full. Bake on middle racks, rotating halfway through, until a cake tester comes out clean, 20 to 25 minutes.

Transfer cupcakes to a wire rack to cool in tins for 15 minutes. Remove cupcakes from tins, and cool completely on rack.

Once cooled, frost tops of each cupcake with a small offset spatula or piping bag. Serve at room temperature.