Do cupcake recipes usually work well for a regular cake?

My new Martha Stewart magazine has a bunch of tasty looking cupcakes, but I'm a regular cake maker and I wonder if the batter would do just as well in a 9" round or 9" x 13" sheet.

Is there a way to know how the batter will translate, size-wise? Like if a recipe makes 18 cupcakes, how many of what size cake pan would I need?

I've always had luck using cake batter for cupcakes. I just fill up the cups until I am out of batter! I usually get 18-24. Not sure about any steadfast rule of how many cupcakes you can make from a standard cake batter though.

Actually, you misunderstood me. I mean, can I take a cupcake recipe and use it to make cake? (Not the other way around.)

"cupcake" batter that you pour into little pans is different from "cake" batter that you pour in a big pan?

Our grandmothers and mothers used the same for both for generations.

I would think you could figure how many cups the recipe would yield and then determine the pan size according to that (or if you would need to double or triple the recipe)....hope this helps!

a standard cake recipe that fill 2 8x2" pans will fill 24 cupcake cavities. if is for 36 cc's then it fills 2 9x2" pans.

What kind of cc's are they touting??