- Preheat your oven to 350°F (175°C). Line a cupcake tray with cupcake liners.
- In a large mixing bowl, cream together the softened vegan butter and sugar until light and fluffy.
- Add in the vanilla extract, cocoa powder (if using), and mix well.
- Gradually add the flour and baking powder, mixing after each addition to avoid lumps. Stir in the milk until the batter is smooth.
2. **Bake the Cupcakes:**
- Divide the batter evenly among the cupcake liners. Fill them about 3/4 full to allow for rising.
- Bake for approximately 18-20 minutes, or until a toothpick inserted into the center comes out clean.
3. **Prepare the Cheesecake Filling:**
- In another mixing bowl, beat together the softened vegan cream cheese and sugar until smooth and creamy.
- Stir in the lemon juice and vanilla extract.
- Gradually mix in the dairy-free yogurt or coconut milk until the mixture is well combined.
4. **Fill the Cupcakes:**
- Once the cupcakes are cool enough to handle, poke a hole into the center of each cupcake using a skewer or toothpick.
- Carefully spoon the cheesecake filling into each cavity, ensuring you do not overfill them.
5. **Top and Serve:**
- If desired, top your cheesecakes with vegan whipped cream, dusted cocoa powder, or fresh berries for an extra touch of flavor and presentation.
- Allow the cupcakes to chill in the refrigerator for at least 30 minutes before serving.
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### Conclusion:
By following these simple steps, you can create delicious, vegan cheesecake-filled cupcakes that are sure to impress both vegans and non-vegans alike. Enjoy your baking and the delightful taste of homemade treats!