Sweet and Salty Margarita Cupcakes

  • Prep 30 min
  • Total 1 hr 45 min
  • Servings 24

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

Steps

  • 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.
  • 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.

  • If you have only one pan and a recipe calls for more cupcakes than your pan will make, just cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Nutrition Facts are not available for this recipe
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