1. Separate green candies and cut in half lengthwise. Cut remaining candies crosswise into 1/8-inch-thick slices. Tint 1/2 cup frosting yellow; spoon into a resealable plastic bag.
2. Starting with mini cupcakes, spread tops with a thin coat of white frosting. Attach sliced candies around edges. Snip corner from bagged yellow frosting, and pipe dots in the centers. Spread remaining vanilla frosting on tops of larger cupcakes. Roll tops in wafer crumbs. Place mini cupcakes on top of larger cupcakes, in center. Attach green candies as leaves.