Preparation
Preheat oven to 350 degrees F.
1. Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
2. In a small bowl, stir to combine the flours. Set aside.
3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
4. Add the sugar gradually and beat until fluffy, about 3 minutes.
5. Add the eggs, 1 at a time, beating well after each addition.
6. 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.
7. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
8. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full.
9. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
10. Cool the cupcakes in tins for 15 minutes.
11. Remove from the tins and cool completely on a wire rack before icing.
12. Ice with tinted Vanilla Buttercream and sprinkles.