Sweet Potato Cider Cupcake With Marshmallow Frosting

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8 ounces (2 sticks) butter, room temperature

2 cups sugar

4 large eggs

16 ounces canned sweet potatoes, drained and mashed

2/3 cup apple cider

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon nutmeg

1/4 teaspoon salt

4 cups apple cider

1 vanilla bean, split lengthwise

2 ounces salted butter (1/2 stick)

1/2 cup light brown sugar

16 ounces unsalted butter (4 sticks)

12 tablespoons Cider Caramel Reduction

16 ounces marshmallow creme (recommended: Marshmallow Fluff)

1 cup pecans, coarsely chopped

2 tablespoons salted butter

1/2 teaspoon salt

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