Preheat oven to 350℉. Line two muffins pans. Set aside.
Whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
In the bowl of stand mixer with a paddle attachment, cream together butter, granulated sugar, brown sugar and vanilla until smooth. Add eggs one at a time, making sure to scrape down the bowl with each addition.
Add the whisked dry ingredients in three additions, alternating with the sweet potato puree in two additions. Scraping down the bowl as needed to ensure thorough mixing. Start and end with the dry mixture.
Use a size 20 scoop to divide the batter among the lined cupcake pan. The cupcake tins will be about half full of batter. (The batter will rise significantly).
Bake for 24-26 minutes until cupcakes have risen and toothpick inserted in center of cupcakes comes out clean.
Cool in pan for 5 minutes before unmolding. Allow cupcakes to cool to room temperature on wire rack.