The cupcakes cook faster than the big one piece cakes, so does it make sense to assume that the cup cakes bake faster in a 24 hole cup cake tray rather than a 12 hole cup cake tray?
My oven has a convection fan.
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I immediately thought of this table, from the front of the muffin section in Bread, by Beth Hensperger*:
Muffin size Baking time Yield Mini/gem (1 5/8") 10-15 minutes 18-20 Regular (2 3/4") 20-25 minutes 9-10 Oversized (3 1/4") 25-30 minutes 6-7 Muffin cake (8-9") 55-65 minutes 1
The baking times are for 375-400F; most recipes will fall around that range. Note that the yields don't necessarily match up to typical pan sizes; for example, if you take a recipe meant for 12 regular muffins, you'll probably have more batter than you need for a pan of 6 oversized muffins. Similarly, if your recipe says to bake regular muffins for 30 minutes, you might have to bake miniature ones a bit over 15 minutes. "Muffin cake" refers to baking in an 8-9" pan of some sort - the author says that you can get away with it for any muffin recipe, but I've never tried it!
P.S. I know this is for muffins, but cupcakes are fairly similar, so I think it'll be about right!
* At least, I'm pretty sure it is. I have a copy of just this page (for the recipe next to the table, actually), from a book my mom has. I recognize the cover, I know we had that book, I think this was in it, and Google book search somehow found it when I searched for "fresh-lemon muffins".