Preheat your oven to 340ºF (170ºC) and prepare two mini cupcake baking forms with colorful cupcake liners.

In a mixing bowl, whisk together the unsweetened soy milk and lemon juice. Let it sit for about 5 minutes to thicken.

Add the olive oil, vanilla extract, sugar, and sea salt to the mixture. Whisk until well combined, then fold in the flour, baking powder, and baking soda.

Incorporate the vegan green food dye and fold in the chopped pistachios.

Spoon the batter into cupcake cavities, filling each halfway. Bake at 340ºF for 12.5 minutes, then reduce to 320ºF for another 12.5 minutes.

In a large bowl, beat the vegan butter with powdered sugar until creamy, then add lemon juice and rose water, mixing until fully incorporated.

Allow the cupcakes to cool in their pan for 5 minutes before transferring to a wire rack to cool completely for at least 30 minutes.

Pipe the rose-infused buttercream onto each cooled cupcake, sprinkle with additional chopped pistachios, and garnish with dried rose buds if desired.

Serve at room temperature to enjoy their delightful texture and flavors.