What will happen to cupcakes without eggs?

Cupcakes without eggs will likely have a few changes in their texture and appearance:

Texture:

* Less structure: Eggs act as a binder in baked goods, helping to hold the ingredients together. Without them, the cupcakes may be more crumbly and less dense.

* Drier: Eggs add moisture to baked goods. Cupcakes without eggs may be drier and less tender.

* Flatter: Eggs help cupcakes rise due to their ability to trap air. Cupcakes without eggs might be flatter and less airy.

Appearance:

* Pale: Egg yolks contribute to the yellow color of cupcakes. Without them, your cupcakes might have a paler color.

* Less dome: Eggs help create a dome shape in cupcakes. They may be flatter or have a less pronounced dome.

Other considerations:

* Flavor: The taste may be slightly different, but not drastically so.

* Baking time: You may need to adjust baking time, as cupcakes without eggs might cook more quickly.

Alternatives to eggs:

If you're avoiding eggs, there are several alternatives that can help you achieve a similar result:

* Applesauce: About 1/4 cup of applesauce can replace 1 egg.

* Mashed banana: A ripe mashed banana can also be used as a substitute for 1 egg.

* Flaxseed meal: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for 5 minutes to create a "flax egg" substitute.

* Commercial egg replacer: You can find these products at most grocery stores.

Note: The best substitute will depend on your specific recipe and personal preferences.

Experimenting is key! Try different substitutes and see what works best for you.