Preheat oven to 350 F°. Line 12 count muffin/cupcake tin with paper liners, set aside.
In a small mixing bowl, whisk together flour, baking powder, baking soda, salt, set aside.
In the bowl of an electric mixer, whip together butter and brown sugar for 3-4 minutes until slightly fluffy. Stir in eggs and vanilla.
Slowly add in dry ingredients mixture and buttermilk. Still until well combined. Mix in Hanover Mashed Sweet Potatoes. Fill cupcake cups ⅔ full (about ¼ cup each).
In small bowl crumble together topping ingredients and sprinkle over cupcakes.
Bake 18-20 minutes until toothpick inserted in center comes out clean. Cool 5 minutes in baking tin before removing to wire rack to cool for an additional 5 minutes.