Core guide
Vegan chia cupcakes that stay light and stable
In vegan cupcakes, chia mainly binds water and raises batter viscosity; it does not replace every function of egg.
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Vegan baking
Chia mainly binds water and increases viscosity; it does not replace every function of egg. Count the gel water in the total liquid, mix only until combined and judge doneness by a springy crumb rather than colour alone.
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Recommended reading
Egg substitutes for baking: binding, foam, fat and browning by function
First identify what the egg is doing in that recipe: binding, emulsifying, foaming, adding moisture, setting with heat or helping the surface brown.
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Vegan baking: how to replace eggs, butter, and milk
Vegan baking is most reliable when you replace an ingredient's function rather than the ingredient alone.
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Explore this topic in more depth
How to Make Almond Milk Without Foam for Vegan Baking
To reduce foam, keep an immersion blender head below the surface or limit the vortex in a countertop blender.
How to Bake Vegan Cookies Crisp from Edge to Center
For evenly crisp vegan cookies, limit excess water, use a fat that suits the recipe, weigh portions, and shape them to the same thickness.