For the cupcakes, preheat oven to 325°F. Mix flours, baking powder and salt in a medium bowl. Set aside.
Beat butter and sugar with an electric mixer on medium speed until light and fluffy. Add eggs one at a time, mixing after each addition. Stir in Vanilla Bean Paste.
Gradually add flour mixture alternately with milk, beating on low speed after each addition until smooth, starting and ending with flour. Spoon evenly into 12 paper-lined muffin cups.
Bake 18 to 22 minutes or until toothpick inserted into center of cupcake comes out with moist crumbs. Cool in pan 5 minutes. Remove from pan; cool completely on wire rack.
For the Vanilla Bean Buttercream Frosting, beat butter and Vanilla Bean Paste in large bowl until light and fluffy. Gradually add confectioners’ sugar, beating well after each addition. Beat in milk until light and fluffy. Frost cooled cupcakes with Frosting.