Preheat your oven to 340ºF (170ºC) and line your mini cupcake tins with festive liners.

In a mixing bowl, whisk together soy milk and lemon juice. Let sit for about 5 minutes.

Add extra virgin olive oil, vanilla extract, granulated sugar, and sea salt to the vegan buttermilk mixture. Blend until combined.

Incorporate all-purpose flour, baking powder, and baking soda into your wet mixture. Stir gently until smooth.

Gently fold in vegan green food dye and chopped raw pistachio kernels.

Fill each cupcake liner halfway with the batter and bake for about 25 minutes.

While the cupcakes are baking, cream softened vegan butter, then gradually add powdered sugar.

Mix in lemon juice and rose water to the buttercream, adjusting to taste.

Cool the cupcakes in the pan for at least 30 minutes.

Use a piping bag to swirl the rose buttercream frosting on each cupcake. Garnish with chopped pistachios and dried rose buds.