SWEET AND SALTY MARGARITA CUPCAKES

Sweet and Salty Margarita Cupcakes image

Provided by @MakeItYours

Number Of Ingredients 13

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

Steps:

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, mix pretzel mixture ingredients until blended. Spoon about 1 tablespoon mixture in each cup.
In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among cups (two-thirds full).
Bake 18 to 23 minutes or 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, yogurt and 2 teaspoons lime peel until blended; frost cupcakes. Sprinkle with coarsely crushed pretzels. Store loosely covered in refrigerator.