Preheat your oven to 180°C and line a 12-cup muffin tin with Muffin Cases. If you haven't already, cook the bacon in a frying pan over medium heat until crispy, then let it cool and chop into small pieces. Set aside.

In a large bowl, whisk together the flour, baking powder, and baking soda. In another bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the maple syrup and milk.

Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Fold in about three quarters of the chopped bacon, reserving the rest for decoration.

Divide the batter evenly among the muffin cases. Bake for 20 minutes, or until a toothpick inserted in the centre comes out clean. Allow the cupcakes to cool completely on a wire rack.

While the cupcakes cool, prepare the frosting by beating together softened butter and powdered sugar until fluffy. Add cream cheese and maple syrup, beating until smooth and creamy.

Once cooled it's time to start decorating, you can either pipe or spread the frosting over the cooled cupcakes. Sprinkle with the remaining crispy bacon pieces on top and drizzle with maple syrup. Serve and enjoy!