Pineapple Upside-Down Cupcakes

INGREDIENTS:

1 can (20 oz) sliced pineapple, drained, juice reserved
1 box Betty Crocker yellow cake mix or Duncan Hines Pineapple Supreme cake mix.
1/2 cup vegetable oil
3 eggs
1/3 cup butter, melted
2/3 cup packed brown sugar
12 maraschino cherries, cut in half

DIRECTIONS:

Pre-Heat oven to 350°F.
Spray 24 regular-size muffin cups with cooking spray.(or 12 larger)
Cut each pineapple slice into 4 pieces; set aside.
In a large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds.
Then Beat on medium speed 2 minutes, scraping bowl occasionally.
In a small bowl, stir together melted butter and brown sugar.
Spoon 1 1/2 teaspoons butter mixture into each muffin cup …