Pineapple Upside-Down Cupcakes

I found this next recipe from Betty Crocker's website here.  I can't wait to try these out because my husband absolutely loves pineapple upside-down cake and this recipe sounds so easy by making them into cupcakes!  Once I make them, I'll let you know the verdict of whether or not this is a recipe keeper.  If these also sound easy and tasty to you, please make them and let me know what you think.  Leave me a comment so we can compare.  Good luck!

Pineapple Upside-Down Cupcakes
from www.bettycrocker.com

1 can (20 oz) sliced pineapple, drained, juice reserved
1 box Betty Crocker® SuperMoist® yellow cake mix
1/2 cup vegetable oil
3 eggs
1/3 cup butter, melted
2/3 cup packed brown sugar
12 maraschino cherries, cut in half

1. Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.
2. Cut each pineapple slice into 4 pieces; set aside. In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
3. In small bowl, stir together melted butter and brown sugar. Spoon 1 1/2 teaspoons butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place cherry half, cut side up, in center of pineapple pieces. Spoon 1/4 cup batter into each cup.
4. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.