Preheat your oven to 350°F (180°C).

Melt ⅓ cup of butter over low heat and stir in brown sugar until combined. Distribute evenly in a lined cupcake pan.

Whisk together remaining melted butter and granulated sugar until smooth. Add pineapple juice and eggs, then combine with flour until just mixed.

Fill the cupcake sections about ¾ full with batter.

Bake for about 20 minutes or until a toothpick comes out clean.

Let them cool in the pan for 5-10 minutes, then invert onto a serving platter.

Whip together heavy whipping cream and powdered sugar until soft peaks form.

Pipe whipped cream onto each cupcake and garnish with a maraschino cherry.