Creating these Vegan Mini Rose Pistachio Cupcakes is easy if you follow these simple steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a mini cupcake tray with cupcake liners.

2. Mix Wet Ingredients: In a large mixing bowl, combine the almond milk, vegetable oil, apple cider vinegar, and rosewater. Whisk until well blended.

3. Combine Dry Ingredients: In another bowl, sift together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt. Mix well.

4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.

5. Add Pistachios: Fold in the finely chopped pistachios, ensuring they are evenly distributed throughout the batter.

6. Fill Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.

7. Bake: Place the tray in the preheated oven and bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Allow them to cool for about 10 minutes in the tray before transferring them to a wire rack to cool completely.