SWEET 'N SALTY MARGARITA CUPCAKES

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INGREDIENTS

Pretzel Mixture

1 1/2 

cups crushed pretzels

1/4 

cup butter or margarine, melted

2 

tablespoons sugar

Cupcakes

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

Topping

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

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 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.