Quick and Easy
Pretzel Mixture 1 1/2 cups crushed pretzels 1/4 cup butter or margarine, melted 2 tbsps sugar Cupcakes 1 box white cake mix 3/4 cup nonalcoholic margarita mix 1/3 cup vegetable oil 1/4 cup water 2 tsps grated lime peel 4 egg whites Topping 1 1/2 cups frozen (thawed) whipped topping 2 containers (6 oz each) Light Fat Free Key lime yogurt 2 tsps 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.
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.