Pineapple Upside Down Cupcakes

Preheat oven to 350ºF. Spray muffin tin with nonstick baking spray.

In a medium bowl, combine brown sugar and 1/4 cup (4 tablespoons) melted butter. Divide between muffin tins. Add 1 pineapple slice and 1 cherry to each.

In a large bowl, combine flour, salt, and baking powder.

In another large bowl, cream remaining butter and sugar until light and fluffy. Add vanilla and eggs, one at a time. Alternate adding flour mixture and milk until everything is just combined.

Divide evenly between prepared pans. Bake for 18–22 minutes. Cool before flipping over.