1-First Step: Get your pan and oven ready Preheat the oven to 350 degrees Fahrenheit. Line 24 muffin cups with baking cups, and if you want extra insurance against sticking, lightly spray the muffin tin first. Set out a work surface with parchment or waxed paper so you have a clean place to invert the cupcakes later. This small setup step helps everything move smoothly once the batter is mixed.

2-Second Step: Build the fruit topping in each cup Spoon 1 teaspoon of melted butter into each muffin cup. Add 1 tablespoon of brown sugar right on top of the butter. Then press 1 maraschino cherry into the center of the brown sugar. Add 1 tablespoon of well-drained crushed pineapple, or about 5 pineapple tidbits, over the cherry and sugar mixture. This is the part that gives these pineapple upside-down cupcakes their pretty top once they are flipped.

3-Third Step: Mix the cake batter Prepare the yellow cake mix according to the directions on the package, but use pineapple juice instead of the water called for on the box. If you do not have enough pineapple juice to replace all the water, use as much pineapple juice as you can and finish the liquid amount as needed. Mix on low speed for 30 seconds, then on medium speed for 2 minutes. The batter should look smooth and thick, ready for scooping.

4-Fourth Step: Fill the muffin cups Scoop the batter into the prepared muffin cups, filling each one almost to the top. Do not overfill them, because the cake rises as it bakes. A small cookie scoop or spoon works well here, especially if you are making these pineapple cupcakes with kids or trying to keep the batch even. This helps each cupcake bake at the same pace and makes the tops look tidy after flipping.

5-Fifth Step: Bake until set Place the pan on the middle rack and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Ovens can vary, so check a minute or two early if yours runs hot. The cupcakes should look golden and lightly springy when touched. If you are using silicone pans or liners, the baking time may vary slightly, so keep an eye on them near the end.

6-Sixth Step: Cool and release carefully Let the cupcakes cool in the pan for about 20 minutes. This rest time helps the topping settle so the fruit stays in place when you turn them out. Run a thin knife around the edges if needed, then invert the cupcakes onto a serving platter. Serve them with the pineapple and cherry sides up, and sprinkle with powdered sugar if you like a softer finish.