Instructions

1. Preheat oven to 350 degres F. Line a cupcake tin with paper cupcake liners. Set aside.
2. In a bowl, combine cake flour, salt, and baking powder with a whisk. Set aside.
3. In a large mixing bowl, beat room temperature butter with granulated sugar for about two minutes. Scrape down the sides of the bowl to make sure all the butter and sugar are combined. Add in eggs and egg whites, and vanilla extract. Beat for 2 more minutes.
4. Alternate additions of the dry ingredients with the buttermilk, beating after each addition (about 3 total). Beat one full minute after all ingredients have been added, making sure to scrape the sides of the bowl.
5. Fill each cupcake cavity with about ⅔ batter. Bake for 18-20 minutes, or until the toothpick in the center comes out clean.
6. Remove from pan and cool completely on wire rack.
7. For the frosting, beat butter for 3-4 minutes until pale in color.
8. Add powdered sugar, vanilla, and milk. Beat an additional 3-4 minutes until fluffy and smooth!
9. Divide frosting into two bowls. Tint one bowl green and one bowl orange.
10. Add frostings to individual icing bags. For the orange color, make a slant cut at the end of the tip of the bag (I just use ziploc bags). Work from the center of the cupcake and move outward, this way the lines will be slightly slanted at the edges, creating the look of a pumpkin. If desired, you could use this decorator tip.
11. For the green leaves and vines, use a small round tip and a leaf nozzle for the leaves.
12. For the faces, you can use black gel icing or even melted chocolate.