Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Place
paper baking cup in each of 24 regular-size muffin cups.
In small bowl, combine 1 1/2 cups pretzels, butter, and sugar until blended.
Spoon about 1/2 teaspoon pretzel mixture in each muffin cup.
In large bowl, beat cake mix, margarita mix, oil, 2 teaspoons lime peel,
and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2
minutes, scraping bowl, occasionally. Divide batter evenly among muffin cups
Bake 18 to 23 minutes until a wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pan to cooling rack. Cool completely.
In medium bowl, fold whipped topping, lime yogurt and 2 teaspoons lime peel
until blended; frost cupcakes. Sprinkle with crushed pretzels.
Prep Time: 30 min | Yield: 24 cupcakes
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.
An easy way to fill baking cups is to use and ice cream scoop. Use one that measures
out 1/3 cup batter when filling regular-size cups. Use one that measures out 2 tablespoons
batter when filling mini cups.