Cinco De Mayo Margarita Cupcakes

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.

• Ready In: 40 mins
• Serves: 24
• Yields: 24 cupcake

Ingredients

• 2  cups  crushed  pretzels
• 1⁄4 cup butter or 1⁄4 cup margarine, melted
•  margarine, melted
• 2  tablespoons sugar
• 1 (16 1/4ounce) box  betty crocker supermoist  white cake mix
• 3⁄4 cup  nonalcoholic  margarita mix
• 1⁄3 cup  vegetable oil
• 1⁄4 cup water
• 5  teaspoons  grated lime zest
• 4  egg whites
• 1 1⁄2 cups Cool Whip
• 2 (6 ounce) containers  key  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.