Preheat the oven to 340°F (170°C) and prepare mini cupcake pans with liners.

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

In another bowl, whisk together the olive oil, vanilla extract, sugar, and salt until well combined.

Add the flour, baking powder, and baking soda to the wet mixture and mix until just combined.

Incorporate vegan green food dye and chopped pistachios until evenly mixed.

Scoop the batter into prepared pans, filling each halfway. Bake for 25 minutes.

While cupcakes cool, cream the vegan butter until smooth, then mix in powdered sugar, lemon juice, and rose water.

Mix in red food dye if desired, then allow cupcakes to cool for 30 minutes before frosting.

Pipe frosting onto each cupcake and garnish with chopped pistachios and dried rose buds.