Cookie or cupcake recipes involving fuit?

I am wanting to do a trial run making some cupcakes or cookies for my son's 5th birthday tonight, which is in less than 2 weeks. (I am not a very good cook/baker.) I have looked through dozens of recipes online but cannot decide on what to make. I am wanting to make either cookies or cupcakes, but don't want just plain old ones with icing on top. I would like to have fruit inside of them, preferably strawberries. With the fuit, cupcakes would probably be a better idea. I am horrible in the kitchen so the easier the better. If anyone has any good recipes or ideas, please help me!Cookie or cupcake recipes involving fuit?
I would make strawberry shortcakes, kinda. Make yellow or white cake cupcakes. Slice strawberries up, add 1/4 cup sugar per quart of strawberries. let set for about 1/2 hour prior to serving. To serve:


break each cup cake in halve, place in small dish or plate, top halves with strawberries and whipped cream or vanilla ice cream





You could also make cupcakes, chocolate and vanilla and top with cream cheese frosting and fresh sliced strawberries.Cookie or cupcake recipes involving fuit?
Try this easy Blueberry Cupcake recipe:








1/2 cup butter


2 large eggs


2 cups flour, all-purpose


1/2 teaspoon salt


1 1/4 cups sugar


1/2 cup milk


2 teaspoons baking powder


1 1/2 cups blueberries





Directions


On slow speed, cream butter and sugar.





Add eggs one at a time and mix until blended.





Sift dry ingredients and add alternating with milk.





Mash 1/2 cup blueberries and stir in by hand.





Add rest of blueberries, whole.





Place paper cups into muffin tray and fill up to 2/3 and sprinkle with sugar. Bake 375 F/190 C, 25-30 minutes.





I didn't give you a recipe with strawberries as I feel that they are better eaten fresh. The blueberries will melt and give a really delicious taste. You can substitute with cranberries or diced apples, mixed with a little sugar and cinnamon powder. Make sure the apple pieces are not exposed or they will turn dry during baking.





Hope everything turns out well for your son's special day!
This one is unique and easy. If you don't care to use their recipe, buy some jiffy cupcake mix (choco, vanilla - whatever you like) -- OR buy storebought readymade cupcakes. Cut the cone shaped hole in the top, drop the strawberry in, and frost. Enjoy :-)





http://www.foodnetwork.com/food/recipes/鈥?/a>
you can take a store bought cake mix and add pretty much any fruit that you would like to the mix you can also instead of using the water on the directions take the syrup out of the can of fruit and use it instead of the water
these are good, and easy!





Strawberry cupcakes





1 pkg. (2-layer size) white cake mix


1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin, or any red flavor


1 tub (8 oz.) COOL WHIP Whipped Topping, thawed


1/4 cup seasonal colored sprinkles











PREPARE cake batter as directed on package. Stir in dry powered gelatin until well blended.


LINE 24 medium muffin cups with paper liners. Pour batter evenly into cups, filling each cup 1/2 full. Place a small marble or 1/2-inch ball of foil between each liner and one side of the cup, pushing the paper in to form a heart shape. Bake as directed on package for cupcakes. Cool completely; remove marble or foil.


SPREAD 2 Tbsp. whipped topping onto top of each cupcake. Decorate with sprinkles as desired. Store cupcakes in refrigerator.
Strawberry Filled Cupcakes


by Gillian Markson





Strawberry Filled Cupcakes Really easy and a big hit with kids.





INGREDIENTS: 18 oz yellow cake mix 8 oz sour cream 1/2 cup vegetable oil 1/2 cup water 2 large eggs 4 tbs strawberry preserves 3 oz cream cheese, cut into pieces 1 jar ready made cream cheese frosting





DIRECTIONS: 1. Mix cake mix, sour cream, oil, water in eggs in large bowl until well blended. Batter will be thick. 2. Spoon batter into 24 muffin cups with paper baking cups. 3. Place strawberry preserves in small bowl and stir until smooth. 4. Place 1 cube of cream cheese in center of each cupcake; press in slightly. Place 1/4 tsp of preserves over the cream cheese. 5. Bake 18-23 minutes at 350 or until tops are golden brown and spring back in center. 6. Cool completely and frost with cream cheese frosting.