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

In a mixing bowl, whisk together soy milk and lemon juice for 1 minute, then add olive oil, vanilla extract, sugar, and salt. Mix until creamy.

Sift flour, baking powder, and baking soda into the wet mixture and gently stir until a smooth batter forms.

Add vegan green food dye and fold it into the batter. Then add chopped pistachios, stirring until evenly distributed.

Fill each cupcake liner halfway and bake in the preheated oven for 12.5 minutes; lower the temperature to 320ºF (160ºC) and bake for another 12.5 minutes.

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

Cream together softened vegan butter until smooth, then gradually add powdered sugar mixing thoroughly.

Add lemon juice and rose water, blending until creamy and fluffy. Tint with vegan red food dye for the perfect pink color.

Once the cupcakes are cooled, pipe the buttercream onto each cupcake and optionally decorate with chopped pistachios and dried rose buds.