Sweet And Salty Margarita Cupcakes Recipes
SWEET AND SALTY MARGARITA CUPCAKES
Indulge in life's little pleasures - margaritas and cupcakes with a sweet and salty mix and a creamy yogurt topping.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 180, Carbohydrate 26 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 cupcake, Sodium 220 mg, Sugar 14 g, TransFat 0 g
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