Pineapple Upside Down Cupcakes

I just recently made these pineapple upside down cupcakes for a benefit cakewalk, and I'm not kidding you, they are DELICIOUS!!! Give them a try I know you will love them.  Also in my personal opinion these are way better and easier to make than pineapple upside down cake.

Pineapple Upside-Down Cupcakes

Prep Time 20 min. Total Time 50 min. Servings 24

Ingredients

1 can (20 oz) sliced pineapple, drained, juice reserved
1 box Duncan Hines® Signature Pineapple Cake Mix
Cake mix calls for 1 cup water ( use reserved pineapple juice instead ;) )
1/3 cup vegetable oil
3 eggs
1/3 cup butter, melted butter
2/3 cup packed brown sugar
12 maraschino cherries, cut in half

Directions
Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.
Cut each pineapple slice into 4 pieces; set aside. In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
In small bowl, stir together melted butter and brown sugar. Spoon 1 1/2 teaspoons butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place cherry half, cut side up, in center of pineapple pieces. Spoon 1/4 cup batter into each cup.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm. Enjoy! <3 br="">
Tip*
You can use crushed pineapple instead of the pineapple rings. Just divide the pineapple evenly among the muffin cups.