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

Create vegan buttermilk by combining soy milk with lemon juice and letting it rest for 5 minutes.

Mix in olive oil, vanilla extract, granulated sugar, and sea salt into the vegan buttermilk until smooth.

In another bowl, sift together flour, baking powder, and baking soda before folding into the wet mixture.

Add vegan green food dye and finely chopped pistachios, mixing gently until combined.

Fill cupcake liners halfway and bake for 12.5 minutes, then reduce the oven temperature to 320ºF and bake for another 12.5 minutes.

For buttercream, cream together vegan butter and powdered sugar, then mix in lemon juice and rose water.

Color the buttercream with vegan red food dye to achieve a pink hue.

Cool the cupcakes on a wire rack for at least 30 minutes before frosting.

Decorate cooled cupcakes with rose-colored buttercream, chopped pistachios, and optional dried rose buds.