Sweet and Salty Margarita Cupcakes

Ingredients

• 0.3 cup butter melted
• 4  egg whites 
• 12 oz lime light fat free yoplait®
• 2 teaspoons lime zest grated
• 0.8 cup margarita cocktail 
• 0.3 cup pretzels crushed
• 1.5 cups pretzels crushed
• 2 tablespoons sugar 
• 0.3 cup vegetable oil 
• 0.3 cup water 
• 1.5 cups non-dairy whipped topping frozen thawed
• 1 box cake mix white

Equipment

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

Directions

1. Heat oven to 350F (325F 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.