Step 1: Preheat & Prepare the Muffin Tin

• Preheat your oven to 350°F (175°C).
• Grease a 12-cup muffin tin with butter or non-stick spray.

Step 2: Make the Brown Sugar Topping

• In a small bowl, mix the melted butter and brown sugar until well combined.
• Spoon about 1 teaspoon of the mixture into the bottom of each muffin cup.
• Place half a pineapple ring in each cup and press a maraschino cherry half in the center.

Step 3: Make the Cupcake Batter

• In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
• In a large mixing bowl, beat the butter and sugar until light and fluffy (about 2 minutes).
• Add eggs one at a time, beating after each addition.
• Mix in the vanilla extract.
• Gradually add the dry ingredients, alternating with pineapple juice and sour cream, mixing until smooth.

Step 4: Assemble & Bake

• Spoon the cupcake batter over the pineapple mixture, filling each muffin cup about ¾ full.
• Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cupcakes cool in the pan for 5 minutes.

Step 5: Flip & Serve!

• Run a knife around the edges to loosen the cupcakes.
• Place a baking sheet or plate over the muffin tin and carefully invert the cupcakes.
• Let them cool slightly before serving warm or at room temperature.

Enjoy these mini pineapple upside-down cupcakes as a sweet, caramelized treat!