Preheat oven to 350 deg F.
Line 2 muffin tins with cupcake liners.
In a small bowl, combine flours. Set aside.
In a large bowl, on medium speed cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add eggs one at a time beating well after each addition.
Add the dry ingredients in 3 parts, alternating with milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Scrape down the sides of the bowl with a spatula.
Spoon the batter into the cupcake liners 3/4 full.
Bake 20-25 minutes or until the centre of the cupcake comes out clean with a toothpick.
Cool the cupcakes in the tins for about 15 minutes then remove from the tin and cool completely on a wire rack.