So, while I have my absolute "go-to" cake recipes, I am very much a novice in the world of cupcakes. If I am to use my basic WASC recipe which I usually bake at 300 for 20 minutes and then at 325 for an hour or so (10-inch rounds or 8-inch square), I should modify those temperatures by increasing the temperature initially to achieve the rise in the middle, right? Because in cupcakes I actually DO want a dome .... so 350? What would be a good rule of thumb for these things? Thanks in advance!
I use WASC all the time for my cupcakes and I bake at 350 for 18 mins and I get a nice dome every time!
That is what I have heard and what I do and it works every time with WASC I have a difficult time getting a nice dome with scratch recipes.
I don't lower the temp for cupcakes. I figure in that short of a time, it's not going to drop significantly enough to make a difference. Then you have to raise it again and wait for it to heat up for the next pan. I'm not patient enough to wait. 
I get a nice dome on mine every time and they are nice and moist and springy when they come out.
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