The star of these sweet mini pineapple upside-down cakes is a layer of brown sugar and butter caramelized pineapple and cherries that starts on the bottom of the pan and ends up as the top of the finished cupcake. When the cupcakes are flipped over, a gooey, sweet, pineapple-infused, brown sugar-and-butter syrup soaks into the buttery white cake below. If you’re a fan of pineapple, these cupcakes are a dream come true, really.
Pineapple is very well suited to this cooking method because it is sweet and oh-so juicy. You can substitute other juicy, sweet fruits, like peaches, plums, or nectarines if you like. A dollop of lightly sweetened whipped cream or a scoop of cold, creamy vanilla ice cream would make a delicious finishing touch.