Pineapple Upside Down Cupcakes

Directions

1. 1
   Move an oven rack into the middle of the oven. Preheat oven to 350 degrees F (175 degrees C).
2. 2
   Spray 24 muffin cups with cooking spray.
3. 3
   Line a work surface with waxed paper.
4. 4
   Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup.
5. 5
   Spoon 1 tablespoon brown sugar in each muffin cup.
6. 6
   Press a maraschino cherry into the center of the brown sugar in each muffin cup.
7. 7
   Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.
8. 8
   Mix pineapple cake mix, eggs, pineapple juice, and vegetable oil in a large bowl with electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
9. 9
   Pour pineapple cake batter into the muffin cups, filling them to the top; do not overfill.
10. 10
    Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
11. 11
    Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper to release. Serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar.