Homemade Pineapple Upside Down Cupcakes

Heat oven to 360°F. Divide melted butter between 12 muffin cups. Sprinkle about 1 teaspoon brown sugar in each cup and then divide the drained pineapple tidbits on top.

For the cupcakes, blend butter and sugar in a medium bowl with a hand mixer until soft. Add egg and blend until light and fluffy. Add remaining cake ingredients and reserved pineapple juice. Mix until well combined.

Divide batter between prepared muffin cups and bake for 25–30 minutes, or until a toothpick inserted comes out clean.

Cool in the pan for 5 minutes, then invert on a rack and cool completely. Garnish with maraschino cherries.