Hello Weekend! Bring on the Margaritas…

We’ve finally made it to Friday! What a perfect way to begin  the weekend by indulging in a margarita cupcake.  These are easy to make and one of my all time favorites from Betty Crocker’s recipe collection.  More Betty Crocker recipes can be found at http://www.bettycrocker.com/recipes


 Pretzel Mixture

1 1/2      cups crushed pretzels

1/4         cup butter or margarine, melted

2            tablespoons sugar


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


1 1/2     cups frozen (thawed) whipped topping

2           containers (6 oz each) Yoplait® Light Fat Free Key  

             lime yougurt

2           teaspoons grated lime peel

1/3        cup coarsely crushed pretzels

 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.




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