Preheat your oven to 340ºF (170ºC) and prepare your mini cupcake pan with liners.

In a mixing bowl, whisk together soy milk with lemon juice. Add olive oil, vanilla extract, sugar, and sea salt, mixing until combined.

In another bowl, combine the flour, baking powder, and baking soda. Gradually stir in the dry mix into the wet ingredients until smooth.

Add a few drops of green food dye to the batter and fold in the chopped pistachios.

Fill each cupcake liner halfway with batter and bake for 12.5 minutes at 340ºF. Reduce to 320ºF and bake for an additional 12.5 minutes until golden.

For the frosting, cream vegan butter with powdered sugar, then slowly mix in lemon juice and rose water, adding food dye if desired.

After baking, cool cupcakes for 5 minutes in the pan, then transfer to a wire rack for 30 minutes.

Decorate the cooled cupcakes with rose buttercream and top with chopped pistachios and dried rose buds.