Cinco De Mayo Margarita Cupcakes

READY IN: 40mins
SERVES: 24
YIELD: 24 cupcake
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups crushed pretzels
  • 14
    cup butter or 1/4 cup margarine, melted
  • margarine, melted
  • 2
    tablespoons sugar
  • 1
    (16 1/4 ounce) box betty 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) containers key lime yogurt
  • 3 -4
    drops green food coloring
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DIRECTIONS

  • 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 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.
  • 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).
  • 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 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.
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