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

In a mixing bowl, combine soy milk and lemon juice, stirring well; let sit for about 5 minutes.

Add olive oil, vanilla extract, sugar, and sea salt to the curdled mixture and whisk until smooth.

Sift flour, baking powder, and baking soda into the wet mixture; gently fold in the dry ingredients.

Fill each cupcake liner halfway with batter and bake for 12.5 minutes at 340ºF, then reduce to 320ºF for another 12.5 minutes.

Cream vegan butter until fluffy and gradually mix in powdered sugar until crumbly.

Add lemon juice, rose water, and optional dye to the butter mixture and whisk until smooth.

Let cupcakes cool for 10 minutes, then transfer to a wire rack to cool completely before frosting.