Mix dry ingredients in one bowl, and mix the liquid ingredients in a separate bowl

Add liquid ingredients into dry ingredient bowl and mix until combined. Don't overmix.

Fill cupcake liners 1/2 full with batter and bake for 22 minutes, until a toothpick inserted in the center comes out with few crumbs on it.

Let cool completely (overnight at room temperature, or a few hours in the fridge) before frosting.

Cream shortening with a hand mixer, then add the powdered sugar, vanilla, and soymilk.

Mix until frosting is spreadable, light, and fluffy.

Reserve 1/4 cup of frosting for leaves (color green with green food coloring) and 1/4 cup for the purple petal rims (color with purple food coloring).

Frost rose using Wilton tip 20. Start at the center of the cupcake and swirl in a circle to create the rose petals. Keep firm pressure on the piping bag to make sure rose comes out clean with no creases in the petals.

Pipe leaf where rose petal ends, using tip 352. Holding tip vertically against the cupcake top (the two prongs of the tip should both be vertical, like top and bottom row teeth on a shark). Press piping bag and press slow for a more rounded leaf. Stop pressing when leaf reaches desired length and let taper off.

Sprinkle glittery sprinkles on top like there are dew drops on the roses.