Preheat oven to 190°C. Line 12, ½ cup capacity muffin pans with paper cases.
Place Farmer’s Table butter, sugar and vanilla into the bowl of an electric mixer and beat for 3 minutes or until pale and creamy. Add eggs one at a time, mixing well between each addition.
Fold in flours and milk alternately until the batter has just combined and mixture is smooth. Spoon batter between patty cases and bake for 20 minutes until golden and top springs back when pressed. Remove to a cooling rack to cool completely.
For the frosting, place all the ingredients into the bowl of an electric mixer and beat on medium speed for 10 minutes until the frosting is soft and fluffy. Both the cream cheese and butter must be completely soft or else tiny lumps will form which no amount of beating will remove.
Pile frosting high on your cupcake, distributing evenly with the back of a spoon.