Pineapple Upside-Down Cupcakes Source: Concept from a friend, vanilla cupcakes adapted from The Hummingbird Bakery Cookbook (Printable recipe)

INGREDIENTS

(14 to 15 oz.) can pineapple tidbits or rings*, drained with juice reserved

3/4 cup

brown sugar

2 tbsp

butter

1/8 cup

pineapple juice, reserved from draining pineapple

1/4 cup

ground cinnamon

1 cup

all-purpose flour

scant 3/4 c. granulated sugar

1 1/2 tsp

baking powder

salt

3 tbsp

butter, at room temperature

1/2 cup

whole milk (I've also tried it with 2% milk, and it worked fine)

egg

1 tsp

vanilla extract

Maraschino cherries for garnish