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Margarita Cupcakes

Margarita Cupcakes


  • 1 1/2 cups crushed pretzels
  • 1/4 cup butter or margarine, melted
  • 2 tablespoons sugar
  • 1 box Betty Crocker® SuperMoist® white cake mix
  • 1 cup nonalcoholic margarita mix
  • 1/3 cup vegetable oil
  • 2 teaspoons grated lime peel
  • 4 egg whites
  • 2 containers (6 ounces each) Yoplait® Light Fat Free Key lime yogurt
  • 1 1/2 cups frozen whipped topping thawed
  • 2 teaspoons grated lime peel
  • 1/3 cup coarsely crushed pretzels


  1. 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.
  2. 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.
  3. 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 (2/3 full).
  4. 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.
  5. 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.

Recipe and photo credit: Betty Crocker

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