Cinco De Mayo Margarita Cupcakes

Total Time
40mins
Prep
20 mins
Cook
20 mins

Easy and delicious non alcoholic version of a margarita and a perfect addition to your Cinco De Mayo table. This came from a Betty Crocker recipe.

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Ingredients

Nutrition
  • 2 cups crushed pretzels
  • 14 cup butter or 14 cup margarine, melted
  • margarine, melted
  • 2 tablespoons sugar
  • 1 (16 1/4 ounce) boxbetty crocker supermoist white cake mix
  • 34 cup nonalcoholic margarita mix
  • 13 cup vegetable oil
  • 14 cup water
  • 5 teaspoons grated lime zest
  • 4 egg whites
  • 1 12 cups Cool Whip
  • 2 (6 ounce) containerskey lime yogurt
  • 3 -4 drops green food coloring

Directions

  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.
  2. In small bowl, mix 1 1/2 cups pretzel, 2 T sugar and 1/4 cup melted butter or margarine until blended. Spoon about 1 tablespoon mixture in each cup.
  3. 3In large bowl, beat cake mix, margarita mix, water, oil, egg whites and 3 tsp zest 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).
  4. 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.
  5. In medium bowl, fold whipped topping, yogurt and 2 tsp lime zest until blended; add food coloring if desired and frost cupcakes. Sprinkle with remaining 1/2 cup coarsely crushed pretzels. Store loosely covered in refrigerator.