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Preheat and Prep
Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin generously to ensure the cupcakes release easily.
Prepare the Topping
In a small bowl, mix the melted butter and brown sugar together until well combined. Spoon approximately one tablespoon of this sweet, buttery mixture into the bottom of each muffin cup. Next, place a few small pieces of pineapple along with half of a maraschino cherry on top of the butter and sugar mixture in each cup. These will become the beautiful and delicious "upside-down" topping once the cupcakes are flipped after baking.
Prepare the Cake Batter
In a large mixing bowl, prepare the yellow cake mix according to the package instructions, but with a slight twist. Instead of water, use the reserved pineapple juice for added flavor. Add the eggs and vegetable oil, and whisk or beat until smooth and lump-free. The pineapple juice not only adds moisture but also enhances the tropical flavor of the cupcakes.
Assemble the Cupcakes
Pour the cake batter into the muffin cups over the pineapple and cherry mixture, filling each one about two-thirds full. This ensures that the cupcakes have enough room to rise while baking without overflowing.
Bake to Perfection
Place the muffin tin in the preheated oven and bake for 20-25 minutes. Keep an eye on the cupcakes, and use the toothpick test to check for doneness—when a toothpick inserted into the center comes out clean, they’re ready!
Cool and Invert
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