1. Preheat oven to 350 degrees F.
2. Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
3. In a small bowl, combine the flours. Set aside.
4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
5. Add the sugar gradually and beat until fluffy, about 3 minutes.
6. Add the eggs, 1 at a time, beating well after each addition.
7. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat.
8. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
9. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full.
10. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
11. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Vanilla Buttercream

1. Place the butter in a large mixing bowl.
2. Add 4 cups of the sugar and then the milk and vanilla.
3. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes.
4. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar.
5. If desired, add a few drops of food coloring and mix thoroughly.