Pineapple Upside Down Cupcakes


Ingredients:

1 (20 oz) can pineapple chunks in pineapple juice
1 (8 oz) can pineapple chunks in pineapple juice
1/3 cup (2.7 oz) packed light brown sugar
1/3 cup (2.6 oz) unsalted butter, melted
1 cup (5 oz) all-purpose flour
3/4 cup (5.6 oz) granulated sugar
1/2 tsp baking powder
1/4 tsp salt
1/4 cup (2 oz) unsalted butter, softened
1/2 cup (4 oz) pineapple juice (from pineapple chunk can)
1 large egg
1/2 tsp vanilla extract

Topping:

3/4 cup heavy cream
2 Tbsp granulated sugar
12 maraschino cherries.

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