Preheat the oven to 350 degrees.
Line muffin tins with cupcake wrappers - set aside.
In a large mixer bowl, cream the butter at medium speed until smooth.
Add the sugar & beat until light & fluffy (about 3 minutes).
Add the eggs one at a time, beating well after each addition.
Gradually add the flours, milk & vanilla- stir in slowly until moist & then beat well.
Spoon the batter into muffin cups about 3/4 full.
Bake until the tops of the cupcakes springs back when lightly touched, 22 to 25 minutes. Remove cupcakes from the pans and cool on a rack before adding a frosting of choice.