Cinco De Mayo Margarita Cupcakes

• 2 cups crushed pretzels
• 1/4 cup butter or 1/4 cup margarine, melted
• margarine, melted
• 2 tablespoons sugar
• 1 (16 1/4 ounce) box betty crocker supermoist white cake mix
• 3/4 cup nonalcoholic margarita mix
• 1/3 cup vegetable oil
• 1/4 cup water
• 5 teaspoons grated lime zest
• 4 egg whites
• 1 1/2 cups Cool Whip
• 2 (6 ounce) containers key lime yogurt
• 3 -4 drops green food coloring

1. Heat oven to 350u0b0F (325u0b0F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2. In small bowl, mix 1 1/2 cups pretzel, 2 T sugar and 1/4 cup melted butter or margarine until blended. Spoon about 1 tablespoon mixture in each cup.
3. 3In large bowl, beat cake mix, margarita mix, water, oil, egg whites and 3 tsp zest 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).
4. 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.
5. In medium bowl, fold whipped topping, yogurt and 2 tsp lime zest until blended; add food coloring if desired and frost cupcakes. Sprinkle with remaining 1/2 cup coarsely crushed pretzels. Store loosely covered in refrigerator.

pretzels, butter, margarine, sugar, white cake, nonalcoholic, vegetable oil, water, lime zest, egg whites, containers

Taken from www.food.com/recipe/cinco-de-mayo-margarita-cupcakes-515831 (may not work)