Tripling a baking recipe
The short answer is no; there are no specific ingredients that don't scale (double or triple or quintuple, makes no real difference).

There are, however, two pitfalls you need to be aware of when scaling any recipe:


If your recipe uses volumetric measurements, especially very small ones for important ingredients (such as half a teaspoon of baking soda) then there is a greater risk of ending up with the wrong amount when you scale up.  That is why most "professional" baking recipes use weight measurements.

Honestly, I doubt you'll run into problems with just tripling, but if you want to make 10 times the amount, you'd be wise to convert those measurements to weight, or just find a recipe that uses weight measures in the first place.
Your cooking method may not scale linearly.  In particular, problems tend to come up related to cooking times - which you may need to increase a certain amount (the exact amount depends upon the exact recipe), and the size/shape of the vessel (especially with respect to its surface area vs. volume).

You can control the latter variable in baking relatively easily by simply using multiple vessels of the original size, or by baking in batches (be mindful of when you add the leavening agents if doing batches).  Cooking times, however, you can really only guess at, and I can only recommend that you watch your dish carefully as it nears the final stages - hopefully you know what it looks like when it's almost done.


As long as you don't change anything else - such as making individual cupcakes 3 times as large - then you should not run into any problems.