Your instinct about the trap is professional-grade. There IS proper maths: baker's percentage.
The system: flour is ALWAYS 100%, and every other ingredient is expressed as a percentage of the flour weight. Convert your recipe once - sugar at 120% of flour, butter at 80%, and so on - then for any batch: total up the percentages, and conversion factor = desired total weight ÷ total percentage. Multiply each ingredient's % by the factor and you have exact weights for ANY size. One conversion, scaling forever.
And the trap you smelled: at very large scale, leavening, yeast and salt do NOT scale linearly - they act disproportionately in bulk. The correction: reduce them 15-20% on big batches (your 200-cupcake run qualifies). Straight 16.6x baking powder gives you 200 bitter, over-domed regrets.
Two production commandments to go with it: weigh EVERYTHING in grams - cups fail at scale - and bake a small test batch from the scaled maths before committing all the ingredients.
The spreadsheet takes twenty minutes to set up and pays you every festival after 🙂
