Preheat oven to 350℉. Line a 12-cup cupcake pan with paper liners.
In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, baking soda, salt, and cloves. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment beat butter with Stevia In The Raw® and sugar until fluffy, 3-4 minutes. Add eggs 1 at a time, scraping down bowl and beaters after each addition. Beat in vanilla. Beat in ⅓ of flour mixture, then sweet potato puree, then another ⅓ flour mixture, then sour cream, then remaining flour mixture just until combined.
Divide batter between cupcake cups and bake until lightly browned and firm, about 25 minutes. Let cool completely.
For frosting, in a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat sugar, Stevia In The Raw® and butter until smooth and creamy. Add enough milk to reach a smooth, spreadable (but not runny) consistency. Beat in maple extract. If frosting is too loose, refrigerate, covered, until spreadable.
Use a small offset spatula to frost cupcakes. If desired, top each cupcake with a pecan.