Creating these Mini Pineapple Upside-Down Cakes involves straightforward steps. Follow this guide for delightful results:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a muffin tin generously with butter.

2. Melt Butter and Sugar: In a small saucepan over medium heat, melt the butter. Stir in the brown sugar until well combined and smooth.

3. Prepare the Base: Spoon the butter-sugar mixture evenly into the bottom of each muffin cup.

4. Add Pineapple Slices: Place the drained pineapple slices on top of the brown sugar mixture. Place a maraschino cherry in the center of each pineapple slice.

5. Mix Dry Ingredients: In a mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.

6. Combine Wet Ingredients: In another bowl, beat the egg, then add the milk and vanilla extract, stirring until well mixed.

7. Combine Mixtures: Gradually add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.

8. Fill Muffin Cups: Spoon the batter over the pineapple and cherry layers in the muffin tin, filling each cup about two-thirds full.

9. Bake: Place in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

10. Cool: Remove the muffin tin from the oven and let it cool for about 10 minutes. Use a knife to gently loosen the edges if necessary.

11. Invert and Serve: Carefully invert the muffin tin onto a serving platter so the cupcakes pop out onto the platter beautifully.