Combine a ⅛ cup melted butter with the brown sugar, then add a portion to each of the 12 sections in your cupcake pan, Place one pineapple ring in each cupcake section.
In a mixing bowl, whisk together the cup of melted butter with sugar, pineapple juice, and eggs.
Stir in the flour, then add to each cupcake section, filling about ¾ from the top.
Bake cupcakes at 350F / 180C for 20 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and allow cupcakes to cool fully before removing from pan.
Make whipped cream by beating cream and powdered sugar together until soft peaks form.
Transfer whipped cream into a piping bag with and pipe onto the cupcakes with a star attachment. Garnish each cupcake with a cherry.