Cook the bacon: Start by cooking the bacon in a skillet over medium heat until crispy, about 8-10 minutes. Reserve the drippings for later, and crumble the bacon once cooled.
Mix the batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, combine the eggs, milk, vanilla, and 3 tablespoons of bacon drippings, mixing until smooth. Fold the wet ingredients into the dry, then gently stir in the crumbled bacon.
Bake the cupcakes: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Fill each liner about two-thirds full with the batter. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cool completely: Once baked, remove the cupcakes from the oven and let them cool in the tin for 5 minutes. Transfer them to a wire rack to cool completely before frosting.
Prepare the frosting: In a mixing bowl, beat the unsalted butter until creamy. Gradually add powdered sugar, then blend in the maple syrup and a pinch of salt. Finish by folding in bacon crumbles to add texture.
Assemble and serve: Generously frost each cooled cupcake with the maple buttercream and sprinkle additional bacon crumbles on top for a charming finish.