I'm planning on making an apple cake with carmel frosting from Epicurious.
Instead of making an 8 inch cake I want to make a 6 inch cake with cupcakes to use up the extra batter. Is any cake batter interchangeable between cake layers and cupcakes?

Thanks!

sure... I've never made any changes when making cupcakes.

It's muffins that have a different recipe.

I used to think so until I tried to make cupcakes with my WASC chocolate cake recipe. They were TERRIBLE!

My cake is dense with a tight crumb, but not too fudgy.

The cupcakes were so light and airy it was like biting into a sponge! The only way I could salvage them was to fill them with chocolate fudge filling.

The white WASC cake recipe makes fabulous cupcakes. Go figure...

our moms and grandmothers did it all the time.