Preheat your oven to 340°F (170°C). Line mini cupcake pans with cupcake liners or lightly grease them.

In a medium-sized bowl, whisk together the soy milk and lemon juice. Let this mixture sit for 5 minutes to curdle, creating a vegan buttermilk.

Stir in the extra virgin olive oil, vanilla extract, granulated sugar, and sea salt into the vegan buttermilk until fully combined and smooth.

Gradually add the all-purpose flour, baking powder, and baking soda to the wet mixture, stirring until a smooth batter forms.

Incorporate a few drops of vegan green food dye into the batter and fold in the chopped pistachio kernels.

Spoon the batter into the prepared liners, filling them halfway. Bake for 12.5 minutes, then lower the temperature to 320°F (160°C) and bake for an additional 12.5 minutes.

While the cupcakes are baking, beat the vegan butter until creamy. Gradually add powdered sugar, then mix in lemon juice and food-grade rose water until smooth.

If desired, add vegan red food dye to the frosting and mix until the desired color is achieved.

Once cupcakes have cooled, frost them using a piping bag. Sprinkle with additional chopped pistachios and decorate with dried rose buds if desired.