Today I made Margarita Cupcakes they turned out pretty good. It called for pretzel which I'm not a fan of, but I must say it turned out pretty good.

Mixing up the cake batter

Chopping up the pretzels to go on the cupcakes

Folding in the cool whip and yogurt for icing

My finish product.. Margarita Cupcakes

Delish....

Margarita Cupcakes.

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 unsalted butter

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

 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

2 In small bowl, mix pretzel mixture ingredients until blended. Spoon about 1 tablespoon mixture in each cup.

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).

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.

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.