Preheat oven to 350 degrees Farenheit center racks in the oven. Line 2 muffin tins with paper cups.
Stir both flours, baking powder, salt and cinnamon in a large mixing bowl with a whisk until thoroughly combined.
Beat butter and sugar on medium-high speed using a paddle attachment, until creamy and fluffy. Add eggs, one at a time, scraping sides of the bowl in between. Beat in vanilla extract.
Alternate adding flour mixture and milk, starting with 1/3 of the flour mixture, then half of the milk, followed by the second third of the flour, the last of the milk, and, finally, the remaining flour mixture and beating until combined.
Divide batter evenly among 24 cupcakes, filling 2/3 of the way. I use an ice cream scoop to guage the amount in each cup.
Bake cupcakes for about 18-22 minutes, rotating halfway through, until a toothpick comes out clean.
Transfer muffin pans to cooling rack. Fully cool cupcakes before frosting.