Hi Lizzy! Honestly, we are not sure. But as someone who has a member in the family that is allergic to eggs, we have hacked baked goods with egg substitutes. Just keep in mind that the texture may be a lot different since eggs assist with binding the dessert and also make the dessert fluffy. We personally discovered through trial and error that we preferred egg replacers (especially Bob Mill Egg replacer) over egg substitutes like flaxseed, applesauce, etc. One tip if you are using any egg substitute is to let the batter sit for 15-30 minutes so that all the ingredients bind together better. Hope this helps!

We’re so sorry to hear that Amanda! The final product of the cupcakes should be a bit oily but there are a variety of recipes available online as well! Please let us know if you try again!

The first time I made these, I inadvertently added a bit of extra powdered sugar to the base and over-filled them. I chalked up the overflowing mess on top of my cupcake pan to my own mistakes and opted to go pick up some more lemon olive oil and give them another try this weekend.

Today, I was meticulous about ensuring everything was measured out exact. No additional changes and a lot of care was taken not to overfill the cupcake liners.

Despite my precautions, the cupcakes still did not turn out well. The color is terrible (nearly white in the center and almost burnt around the edges), the texture can only be described as “oily” at best, the tops are speckled with holes, and they sank into dense, slick-looking lumps as soon as I removed them from the oven.

It’s a shame because this recipe has been on my to-do list for a long time, but I will not be wasting another bother of pricey bottle of infused olive oil to try these for a third time.