Thanks for this question, frequently when baking from scratch I know that you should use different baking time for the different sizes - appreciated!

All my muffin recipes take around 20 minutes to bake - they're medium size (about 2 inches across). Mini cupcakes would bake faster.

I'd say do a test batch if you have time.

This was the first google search that came up. I can't say I've used this conversion but seems like it would work. http://www.bhg.com/recipes/how-to/bake/convert-a-cake-recipe-into-cupcakes/

I have used this web site chart http://www.bakedecoratecelebrate.com/techniques/amountbakingguide.cfm?cat=1 to determine other cake sizes and it worked great for my recipe conversion, but alas no conversions for cupcakes

I would venture to guess, judging from the link that she provided and all, that she's not using a cake mix box. Just a hunch though. Heather, I would suggest keeping the oven temperature as-is, but just decrease the baking time. Maybe set it for 15 minutes, then just keep an eye on them every few minutes after? Good luck! They sound delish!

@napastoy

Google can be wrong, or overwhelming. And a cake from a recipe usually doesn't come in a box :)

On the same topic, has anyone magically gained the nose timer? I bake a lot and one day I just started being able to smell when my baked goods are done. I spoke with a friend who is a home-ec teacher and she told me it's actually pretty accurate, as long as you don't forget! The best way I can describe it is if I am in the general vicinity of the kitchen, all of a sudden I can smell my baked goods. They are usually done at that point.

Also, as basic as some questions are, I have no problem with The Kitchn answer them. We all had to start somewhere!

@J.Bo- I use the nose timer all the time. My initial response to this post was going to be "cook them until they are done." That's the answer I always give my husband & it, rightly so, drives him crazy :)

The nose timer usually works for me as long as I don't get distracted by laundry in the basement or pulling weeds in the garden.

Since cupcakes can go from delightful to dry & overcooked in a matter of 30 seconds, it probably would be best not to stray from the kitchen once they are in the oven. 15-20 minutes sounds like it will be the right range, depending on the oven.

Let us know how it worked out after tomorrow night, please!

By "mini-cupcakes," do you mean the really tiny ones that are about the size of 2-3 thimbles put together?

In my oven, those take 11 minutes at a normal "cake" oven temperature of 350. I found this out by starting with 8 minutes and then going in 3-minute increments. I'd recommend the same experimentation, as you're not using the same recipe or oven as I am.

Can't explain why I started with 8 minutes, but I cut a lot of recipes down to smaller portions, and after a while, you get a feel for what might be plausible.

OoOoOo! I use that recipe to make my Irish Car Bomb Cupcakes. They get rave reviews when I make them. I bake them at 350F for about 17 minutes. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

The above is for a standard cupcake size :-/

Thank you for all of the helpful comments, everyone. I do mean the teeny tiny cupcakes, "mini muffin" size. The reason I asked was because I simply do not have time to play around with it and do a test batch, and yes, Google can have a lot of mixed and inaccurate information from random places online. I actually trust TheKitchn. Sorry that some of you thought it was such a stupid question and that you felt it was important to belittle me as a result.

Irish Car Bomb Cupcakes? Uh. Wow.

Here are the Irish Car Bomb cupcakes I've made - http://smittenkitchen.com/2009/01/car-bomb-cupcakes/

Starts with a Guinness Chocolate Cupcake, although they are not mini. Maybe check them after 10 minutes?

I've mad quite a few hundred mini cupcakes.. I'd recommend keeping the temperature the same, and if your oven temperature is spot on, remove them at the 9 minute mark. They will almost be almost done but continue to cook to perfection after you take them out. Vary the time depending on the actual temperature of your oven.

If you want the top of the cakes to be domed, increase the oven temp 25-50degrees. Start checking them after 8 minutes. You may not have time for a test batch, but I would really recommend a test cupcake. You could bake off just one and see what you think. Good luck!

I do it all the time. Since I live alone, making a cake is impossible since I can't eat it before it goes stale and yet I like something sweet after dinner. Enter cupcakes. I make the mix and pour it into the silicone cupcake molds I have and bake at the same temperature for the cake. I'm incredibly lazy so I never time it, I bake until I can smell it. The superflous cupcakes go in the freezer.

Cake box! I ask you!....oyvay.....

@norainapeartree, I'd just ignore the nasty commenters, if I were you. It's a completely legitimate question, and a good place to ask it. That said, I'm really craving some Guinness cupcakes...