Preheat the oven to 340ºF/170ºC and line two mini 24-cupcake baking forms with mini cupcake liners (alternatively, you can grease the baking form, use parchment paper, or use a silicone baking form.)

Next, add the soy milk and lemon juice to a medium mixing bowl and mix the two using a whisk (this will form a vegan substitute for butter milk.) Add the olive oil, vanilla extract, sugar, and salt, and mix again. Now, add the flour, baking powder, and baking soda. Mix again until you get a smooth batter.

Start by adding a few green food coloring drops and mix again. You can now add more food coloring to your liking, depending on the shade of green you prefer (using about 5 drops will give you a light pastel green.)

Lastly, fold the chopped pistachio kernels into the batter using a whisk or spatula and fill your mini cupcake form(s) about halfway.

Once the oven is preheated to the desired temperature, place the cupcake forms on the lower middle rack (use the middle rack if using silicone baking forms.) Bake at 340ºF/170ºC for 12 1/2 minutes, then lower the temperature to 320ºF/160ºC and bake for another 12 1/2 minutes. This will help prevent the cupcakes from rising too much, while still being fluffy.

Once the cupcakes are fully baked, remove them from the oven and (if you used cupcake remove them from the baking form to allow them to cool down faster. Let them cool on a cooling rack for at least 30 minutes (otherwise, the buttercream will melt.)