Does it matter the type of flour that I use? b/c my last batches of cupcakes really tasted more flour-y than anything

help what am I doing wrong??

I would definitely stick to the type of flour it calls for in the recipe. Different flours have different gluten amounts, so you have to be careful. I've read that if you are substituting cake flour for all-purpose flour, 1 cup of cake flour=1 cup minus 2 tbsp of all-purpose flour.
What kind of flour did you use? What type did it call for in the recipe?
Hope this helped!