Pineapple Upside-Down Cupcakes

I'm glad I read lutzflcat's review before I started these cupcakes. I trust her reviews and I knew I would have to do some tweaking, also. I had a 20oz. can of pineapple rings that I was using with this recipe. I drained the pineapple and saved the juice. The juiced equaled 3/4 cup, so my first concern was one cake mix having 2 1/4 cups of liquid with the water, oil and juice. I used it anyways, and the cupcakes baked up fine. My muffin tins aren't huge, and I got 38 cupcakes from this recipe, a lot more than the 12 the recipe states! Because I got so many cupcakes from this recipe, I had to make a batch and a half of the brown sugar/butter combination. I made 24 with dark brown sugar and 14 with light brown sugar. The recipe does not tell you when to flip the cupcakes out of the pan. WAIT for 5 minutes before flipping. This gives the butter mixture time to set up. It will make a mess, so make sure you have a cookie sheet or newspapers under the cooling rack when you flip them. The taste is wonderful, and we actually prefer the ones made with the dark brown sugar.