In a large mixing bowl, whisk together the sour cream, buttermilk, vanilla, eggs, and vegetable oil until smooth. Then sift in the cake mix and stir until the batter is mixed. (Be careful not to overmix.) Do not skip sifting the cake mix because the batter will be lumpy.

Using a cookie scoop, place the cake batter in the cupcake liners.

Bake for 23 minutes or until cupcakes are lightly browned and a toothpick inserted into the middle of a cupcake comes out clean or with crumbs. Do not overbake. After 5 minutes, move the cupcakes to a cooling rack.

Beat the butter, vanilla, and salt with an electric mixer until creamy. Add the cream and stir. Add the powdered sugar a cup at a time and beat between each addition. If the frosting is too stiff, add more cream. If too soft, add more sugar.

Place a small amount of frosting in a small bowl. Add a drop of green gel coloring and stir to mix. Add extra color if needed until the desired color is reached.

Divide the rest of the frosting between 2 bowls. Add pink gel coloring to 1 bowl and orange to the other. Stir. Add additional coloring if needed until the desired color is reached.

Set up three piping bags. Place a star tip in 2 of the bags and the round piping tip in the third bag. Place the orange and pink frostings in bags with star tips. And put the green frosting in the bag with the round tip.

Pipe orange stars in a round circle in the middle of a cupcake. Then fill in the center with orange stars. Next, fill in with pink ones around the orange circle. Make a stem with green frosting. Wiggle the tip to make a pleasing stem shape. Pipe the rest of the cupcakes--12 with orange pumpkins and 12 with pink.