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.


Pretzel Mixture

1 1/2 cups crushed pretzels
1/4 cup butter or margarine, melted
2 tablespoons sugar


1 box Betty Crocker® SuperMoist® white cake milk
3/4 cup nonalcoholic margarita mix
1/3 cup vegetable oil
1/4 cup water
2 teaspoons grated lime peel
4 egg whites


1/2 cups frozen (thawed) whipped topping
2 containers (6 oz each) Yoplait Light Fat Free Key Lime Yogurt

2 teaspoons 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.


Happy Cinco de Mayo!


This recipe courtesy of  Betty Crocker.



  1. These look awesome! I am going to be featuring them on Domestic Superhero tomorrow during the link party! Hope to see you back!

  2. […] Sweet and Salty Margarita Cupcakes from Vintage Scrap Shop […]

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