Baking Instructions

• Preheat oven to 350 degrees. 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 fitted with the paddle attachment, 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 the milk and vanilla, and scraping down sides of bowl in between each addition; beat until ingredients are incorporated but do not overbeat.
• Divide batter evenly among liners, filling about three-quarters full.
• Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 20 to 25 minutes.
• Transfer to a wire rack to cool in tins for 15 minutes. Remove cupcakes from tins, and cool completely on rack.
• Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake.
• Serve at room temperature.