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Sweet and Salty Margarita Cupcakes

Betty Crocker Kitchens
Updated May 18, 2016
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Indulge in life's little pleasures - margaritas and cupcakes with a sweet and salty mix and a creamy yogurt topping.

Sweet and Salty Margarita Cupcakes

  • Prep Time 30 min
  • Total 1 hr 45 min
  • Servings 24
  • Ingredients 13
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Ingredients

Pretzel Mixture

  • 1 1/2 cups crushed pretzels
  • 1/4 cup butter or margarine, melted
  • 2 tablespoons sugar

Cupcakes

Topping

  • 1 1/2 cups Cool Whip frozen whipped topping, thawed
  • 2 containers (6 oz each) Yoplait® Light Fat Free Key lime yogurt
  • 2 teaspoons grated lime peel
  • 1/3 cup coarsely crushed pretzels

Instructions

  • Step 
    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.
  • Step 
    2
    In small bowl, mix pretzel mixture ingredients until blended. Spoon about 1 tablespoon mixture in each cup.
  • Step 
    3
    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).
  • Step 
    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.
  • Step 
    5
    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.

Nutrition

Nutrition Facts are not available for this recipe

Tips from the Betty Crocker Kitchens

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