Pineapple Upside Down Cupcakes

Ingredients:

1 c. pineapple chunks, canned, drained (reserve 2 Tbs. juice), sliced into thin strips
6 Tbs. reduced-calorie margarine, melted, divided
1/4 c. packed brown sugar
12 Maraschino cherries
1 c. flour
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. milk, 1%
1 tsp. vanilla
1/2 c. sugar
2 eggs

Preheat oven to 350 degrees. Using approximately 2 Tbs. of butter, brush the sides of a 12-cup muffin pan with butter. Sprinkle each cup with brown sugar. Place a maraschino cherry in the center, and use 5 slices of pineapple to arrange around the cherry. In a large mixing bowl, beat the remaining melted butter and sugar together with a whisk. Add the vanilla eggs, one at a time. Add the baking powder, baking soda, salt, and half of the flour mixture and start to whisk. Add the milk, whisk until combined, and then add the remaining flour. Mix until well incorporated. Divide evenly among the 12 muffin cups. bake for 15 minutes in the oven, let cool for 2 minutes in the pan, then flip upside down and transfer to a serving platter or flat surface to cool fully. (Makes 12 cupcakes, 4 WW points each.)