Combine flours.
Cream butter with sugar in large mixing bowl with electric mixer at medium speed.
Add 1/2 cup flour mixture and 1 egg; beat well.
Add 1/2 cup flour mixture and remaining egg; beat until well blended.
Dust raisins lightly with small amount of remaining flour.
Add remaining flour to mixing bowl gradually; beat after each addition until well blended.
Add milk and vanilla; mix well.
Stir in raisins.
Spoon into paper-lined muffin cups; fill 1/2 full.
Bake in 375 °F oven on middle shelf 18 to 20 minutes.
To test for doneness insert toothpick in center of cupcake; when the toothpick comes out clean, cupcake is done.
Chopped candied cherries, grated coconut, currants, or chocolate chips can be substituted for raisins.