For the Cupcakes:

1. Preheat oven to 350°F. Line 24 muffin tins with liners and set aside.
2. In a medium bowl, combine flour, baking powder, baking soda, ginger, cinnamon, and cloves and set aside.
3. In the bowl of your mixer, beat butter and brown sugar on medium speed for about two minutes, until light and fluffy.
4. Beat in the eggs one at a time, beating well after each. Beat in vanilla. Mix in mashed sweet potatoes.
5. Add the flour mixture alternately with the milk, starting and ending with the flour mixture and mixing on medium speed.
6. Fold in the coconut and pecans, making sure to fold from the bottom of the bowl so all the ingredients are incorporated.

Make the Topping:

1. In a large bowl, mix together flour and brown sugar. Cut in the butter, crumbling until combined and a crumb topping is formed.

Bake the Cupcakes:

1. Fill muffin tins 2/3 full. Top with crumb topping.
2. Bake for about 15 - 20 minutes or until tops spring back when lightly touched in the center. Immediately top with mini marshmallows and pop back in the oven just until the marshmallows puff up – a few minutes at most.