Step 1: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

Step 2: In a large bowl, combine mashed sweet potato, eggs, maple syrup, melted oil, and vanilla extract. Mix until smooth and well blended.

Step 3: In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Step 4: Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix. Fold in nuts if using.

Step 5: Divide the batter evenly among the cupcake liners, filling each about 3/4 full.

Step 6: Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.

Step 7: Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.