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

In a large mixing bowl, whisk together soy milk and lemon juice, then add olive oil, vanilla extract, and granulated sugar.

Sift in flour, baking powder, baking soda, and salt, then gently fold the dry ingredients into the wet ones.

Add green food dye if desired, then fold in pistachio kernels.

Fill each cupcake liner halfway with batter and bake for 12.5 minutes, then lower to 320ºF (160ºC) and bake an additional 12.5 minutes.

Remove from oven and allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Prepare frosting by creaming vegan butter, then gradually adding powdered sugar, lemon juice, and rose water as needed.

Once cupcakes are cool, use a piping bag to frost generously and garnish with extra pistachio pieces and dried rose buds.