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

In a mixing bowl, combine soy milk and lemon juice; let sit for 5 minutes to create vegan buttermilk.

Add the olive oil, vanilla extract, granulated sugar, and sea salt to the vegan buttermilk and whisk until smooth.

Sift the all-purpose flour, baking powder, and baking soda into the wet mixture and mix gently until smooth.

Stir in the vegan green food dye and fold in chopped pistachios until evenly distributed.

Fill each cupcake liner halfway with batter and bake for 25 minutes, rotating halfway.

Remove cupcakes from the oven and cool in the pans for 5 minutes, then transfer to a wire rack for at least 30 minutes.

Cream the vegan butter and powdered sugar together in a mixing bowl until light and fluffy.

Gradually mix in lemon juice and rose water until smooth.

Add vegan red food dye to the buttercream to achieve a pink hue and mix well.

Once cooled, frost the cupcakes generously and garnish with additional chopped pistachios and dried rose buds.