Margarita Cupcakes

By barbaran

Ingredients

• 1 1/2 cups crushed pretzels
• 1/4 cup butter or margarine, melted
• 2 tablespoons sugar
• 1 box Betty Crocker® SuperMoist® white cake mix
• 1 cup nonalcoholic margarita mix
• 1/3 cup vegetable oil
• 2 teaspoons grated lime peel
• 4 egg whites
• 2 containers (6 oz each) Yoplait® Light Fat Free key lime yogurt
• 1 1/2 cups frozen whipped topping thawed
• 2 teaspoons grated lime peel
• 1/3 cup coarsely crushed pretzels
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Preparation

Step 1

Heat oven to 350° F (325° F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
In small bowl, combine 1 1/2 cups pretzels, butter, and sugar until blended. Spoon about 1/2 teaspoon pretzel mixture in each muffin cup.
In large bowl, beat cake mix, margarita mix, oil, 2 teaspoons lime peel, and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl, occasionally. Divide batter evenly among muffin cups (2/3 full).
Bake 18 to 23 minutes until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
In medium bowl, fold whipped topping, lime yogurt and 2 teaspoons lime peel until blended; frost cupcakes. Sprinkle with crushed pretzels.