For the topping:
¼ cup unsalted butter, melted
½ cup light brown sugar
Eight pineapple rings
Eight maraschino cherries (optional)
For the cake:
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ cup unsalted butter, at room temperature
¼ cup light brown sugar
½ cup granulated sugar
Two large eggs
1 teaspoon vanilla extract
½ cup whole milk
Preheat the oven to 350F and spray eight wells of a muffin tin with baking spray.
To make the topping, in a medium bowl stir together the butter and brown sugar until well combined. Divide the mixture among the prepared muffin wells. Put one pineapple ring in the bottom of each muffin well, trimming to fit as needed, and then put one cherry in the center of each.
To make the cake batter, in a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl using an electric mixer or in a stand mixer, cream together the butter and both the brown and granulated sugar until the mixture is fluffy and light. Add the egg and vanilla, and beat them to combine. Add the dry ingredients along with the milk and beat until just combined. Spoon the batter into the muffin tin, dividing equally.
Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Remove the muffin tin from the oven and set it on a wire rack to cool for about 10 minutes. Run a knife around each cupcake to loosen, and then invert the pan onto a platter or cooling rack.