Heat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.

Cook all 8 strips of bacon until genuinely crisp. Drain on paper towels, reserve about 2–3 tablespoons of finely chopped bacon for the batter, and save the remaining bacon for the topping.

Whisk the flour, baking powder, baking soda, and fine salt together in a medium bowl.

Beat the softened butter, brown sugar, and granulated sugar for 2–3 minutes, until light and creamy.

Beat in the eggs one at a time, then mix in the maple syrup and vanilla extract.

Add the dry ingredients in two or three additions, alternating with the buttermilk or whole milk. Mix only until the batter is combined.

Fold in the cooled, finely chopped bacon without overmixing.

Divide the batter among the liners, filling each about two-thirds full.

Bake for 18–22 minutes, until the tops spring back lightly and a toothpick inserted into the center comes out clean.

Cool the cupcakes in the pan for 5 minutes, then transfer them to a rack and cool completely.

For the buttercream, beat the softened butter until smooth. Gradually beat in the confectioners’ sugar, then add maple syrup, vanilla, and salt.

Beat the frosting until fluffy, adding heavy cream or milk a little at a time until it reaches a spreadable or piping consistency. Frost the cooled cupcakes and finish with bacon crumbles and an optional very light maple drizzle.