Ingredients
1 1/2
cups crushed pretzels
1/4
cup butter or margarine, melted
2
tablespoons sugar
1
box Betty Crocker™ Super Moist™ 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 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
Preparation
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.
