1. Grease a 12-cup muffin pan well. Place 1 teaspoon of melted butter and 1 teaspoon of brown sugar into each muffin cup. Add a pineapple ring (cut to fit if necessary) and place a maraschino cherry in the center.

2. In a medium bowl, whisk together flour, baking powder, and salt.

3. In a separate bowl, cream the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in the vanilla extract.

4. Alternate adding the flour mixture and milk to the creamed mixture, beginning and ending with the dry ingredients. Mix just until combined.

5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

6. Bake at 350°F (175°C) for 20–25 minutes or until a toothpick inserted in the center comes out clean.

7. Let the cupcakes cool in the pan for 5 minutes, then run a knife around each and invert onto a wire rack or tray.

8. Serve warm or at room temperature.