Preheat oven to 350 degrees F and line a muffin pan with cupcake liners. Spray them lightly with baking spray, otherwise, the cupcakes will stick to the liner.
In a large bowl, combine sweet potato puree, white and brown sugar, eggs, vanilla extract, and milk. Beat on medium speed until smooth.
In another medium bowl combine flour, cinnamon, nutmeg, salt, baking soda, and baking powder and stir to combine.
Add flour mixture into the pumpkin mixture and mix just until combined.
Scoop the batter into the prepared muffin pan, filling each muffin tin about 1/3 of the way.
Bake for about 20-25 minutes, until cupcakes are set.
Let cool in the muffin pan for about 30 minutes, after which transfer to a serving plate and chill in the refrigerator for one hour before serving.
Top with whipped cream right before serving.