I've noticed on several recipes that it's specifically noted that they don't work for cupcakes.... I'm wondering why?
I have a taste for cupcakes right now (need sugar...
) and I'm wondering if I need to look for a cupcake recipe or if I can just go ahead with one of my regular cake recipes?
MCK, people say that, but those people are wrong 
Seriously, it's completely incorrect. Most of the cake we make here is hi-ratio - meaning the weight of the sugar is equal to or greater then the weight of the flour. Mess with that ratio and your cake will fail.
The difference in finely tuned recipes is leavening. My base recipe is the same but I adjust the leavening based on weather I'm making cupcakes, an 8" cake or a 16" cake. It has to do with how much gas is required to expand in the batter to set the structure while working with the surface tension of your batter being tight or loose based on the size of the pan you are using.
Most published recipes have leavening for a typical 8 or 9" cake. But a lot of those recipes won't work if you try and make them into cupcakes - they have to much baking powder or soda so they deflate, pull from the papers, or stay pancake flat.
For ratings, go to Food Network, BHG, and Southern Living (my favorite). I haven't had a bad result with these sites. For Food Network, you need to pick a chef that matches your style. Paula Deen has very sweet, easy recipes. Sandra Lee is box mix. Rachael Ray is easy. My favorites are Bobby Flay, Emeril, Tyler Florence, Alton Brown, Giada, and Ina Garten. These recipes seem to be more upscale and refined... and less sweet.
allrecipes.com is another with helpful reviews.
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