Separate your vanilla buttercream into two bowls, about a cup for the pumpkin leaves, and about five cups for the pumpkin swirl. Color the pumpkin leaf buttercream with avocado gel paste; adding several drops at a time until the desired color is achieved. Color your pumpkin swirl buttercream with electric orange gel paste; adding several drops at a time until the desired color is achieved.
Using a pastry bag fitted with a no.65 leaf decorating tip, using even pressure, move the tip away from the cupcake while slowly releasing on the pressure as the leaf forms; pipe a couple leaves onto each of your cupcakes. Continue frosting until all cupcakes are Decorated Pumpkin Cupcakes. Eat & Enjoy!