Preheat oven to 350°F. Place 24 cupcake liners in two (12 cup) muffin pans. Set aside. Place all of the cupcake ingredients in a large bowl. With an electric mixer, stir on low speed to combine (30 seconds). Turn up to medium and beat for 2 minutes.

Use a muffin scoop or ice cream scoop to place batter into each cupcake liner. Bake for 22-24 minutes or until a toothpick inserted in middle of cupcake comes out clean. Let cool.

Beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy. Add powdered sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Take out ½ cup of frosting and place in a separate bowl to color green. Color remaining frosting orange. Place green frosting in a pastry bag fitted with a #5 tip. Place orange frosting in a pastry bag fitted with a #1M tip. Pipe orange frosting on each cupcake in a circular motion. Add one Tootsie Roll to the top of each cupcake. Pipe green vines on top of each Tootsie Roll "stem". Store covered at room temperature for 1 day or in the refrigerator for up to 5 days.