Actually I read it the other way around.
The smaller the cake pan, the more liquid you need. Therefore if you have a "cupcake" recipe it might be too moist in a cake pan.
Seriously, I have stopped looking at a recipe as a cake or cupcake recipe. The only problem I have found is if the weight of the sugar is too high over the weight of the flour, you will get a sunken cupcake instead of a flat or domed one. Underbaking will produce a sunken cupcake also.
Some recipes don't taste good as cupcakes, but the same recipe I tried didn't taste good to ME as a cake either. Notice I emphasized me. Everybody's taste is different when it comes to cake.
Now the method you use to mix the batter will produce a different cake and cupcake too. The two-stage method produces a different cake texture than the creaming method. As a result how it feels on the tongue will affect if it tastes moist or not and other things people look for in a cake.
I know there are cupcakes books out there with "cupcake" recipes, but I doubt they are truly just for cupcakes. What they are are different ratios of flour to the other ingredients and method of mixing the batter. Those two things will affect what a cake or cupcake tastes and look like irregardless if it says cupcake recipe or cake recipe.