Sweet and Salty Margarita Cupcakes

Sweet and Salty Margarita Cupcakes
105 min.
24
172kcal

Suggestions


Indulge your sweet tooth with a delightful twist on a classic dessert: Sweet and Salty Margarita Cupcakes! These scrumptious treats combine the zesty flavors of margaritas with the satisfying crunch of pretzels, creating a unique flavor profile that will leave your taste buds dancing. Perfect for parties, celebrations, or simply as a special treat for yourself, these cupcakes are sure to impress your friends and family.

Imagine biting into a moist, fluffy cupcake infused with the refreshing taste of lime and a hint of saltiness from the crushed pretzels. Topped with a light and airy Cool Whip frosting mixed with creamy key lime yogurt, these cupcakes are not only delicious but also visually appealing. The contrast of textures—from the crunchy pretzel crust to the soft cupcake and smooth frosting—makes each bite a delightful experience.

With a preparation time of just 105 minutes and yielding 24 servings, these cupcakes are perfect for gatherings or as a fun dessert option for any occasion. Plus, at only 172 calories each, you can enjoy these sweet treats without the guilt! So, gather your ingredients and get ready to whip up a batch of these irresistible Sweet and Salty Margarita Cupcakes that will have everyone coming back for more!

Ingredients

  • 1.5 cups pretzels crushed
  • 0.3 cup butter melted
  • tablespoons sugar 
  • box cake mix white
  • 0.8 cup margarita cocktail 
  • 0.3 cup vegetable oil 
  • 0.3 cup water 
  • teaspoons lime zest grated
  •  egg whites 
  • 1.5 cups cool whip frozen thawed
  • 12 oz lime light fat free yoplait®
  • teaspoons lime zest grated
  • 0.3 cup pretzels crushed

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • hand mixer
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pans).
  2. Place paper baking cup in each of 24 regular-size muffin cups.
  3. In small bowl, mix pretzel mixture ingredients until blended. Spoon about 1 tablespoon mixture in each cup.
  4. 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).
  5. 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.
  6. In medium bowl, fold whipped topping, yogurt and 2 teaspoons lime peel until blended; frost cupcakes.
  7. Sprinkle with coarsely crushed pretzels. Store loosely covered in refrigerator.

Nutrition Facts

Calories172kcal
Protein5.25%
Fat31.63%
Carbs63.12%

Properties

Glycemic Index
13.84
Glycemic Load
4.96
Inflammation Score
-2
Nutrition Score
3.6569565275441%

Flavonoids

Hesperetin
6.24mg
Naringenin
0.49mg
Quercetin
0.06mg

Nutrients percent of daily need

Calories:171.65kcal
8.58%
Fat:6.18g
9.51%
Saturated Fat:1.44g
8.99%
Carbohydrates:27.75g
9.25%
Net Carbohydrates:26.88g
9.77%
Sugar:12.79g
14.22%
Cholesterol:0.75mg
0.25%
Sodium:264.69mg
11.51%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.31g
4.61%
Phosphorus:87.51mg
8.75%
Vitamin B2:0.12mg
7.17%
Folate:28.32µg
7.08%
Vitamin K:6.42µg
6.12%
Calcium:59.82mg
5.98%
Vitamin B1:0.08mg
5.63%
Vitamin C:4.35mg
5.28%
Manganese:0.1mg
5.15%
Selenium:3.33µg
4.75%
Vitamin B3:0.89mg
4.44%
Iron:0.79mg
4.41%
Vitamin E:0.57mg
3.82%
Fiber:0.87g
3.48%
Vitamin A:100.04IU
2%
Copper:0.04mg
1.95%
Potassium:56.01mg
1.6%
Magnesium:6.03mg
1.51%
Zinc:0.19mg
1.3%
Vitamin B12:0.08µg
1.27%
Vitamin B5:0.13mg
1.27%
Vitamin B6:0.02mg
1.15%