Line a baking sheet with parchment paper and arrange the bacon slices in a single layer. Pop in the oven and set the temperature to 400°F (200°C) until crispy, about 15-20 minutes depending on thickness.

Transfer the bacon to a plate lined with paper towels to drain excess fat.

Let the bacon cool, then cut into thirds for topping.

Reduce oven temperature to 350°F (180°C) and line a 12-cup muffin pan with paper liners.

In a large bowl, whisk together the cake flour, granulated sugar, baking powder, and salt.

Beat the softened butter into the dry ingredients on medium-low speed with a mixer until the mixture resembles wet sand.

With the mixer on low speed, slowly pour the wet mixture into the dry ingredients and mix until just combined. The batter will be thin, which is normal.

Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 13-18 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

Beat room temperature butter in a large bowl with a hand mixer or stand mixer fitted with the paddle attachment on medium-high speed until smooth and creamy.

Scrape down the sides of the bowl with a rubber spatula, then gradually beat in powdered sugar, about ½ cup at a time, mixing on low speed after each addition.

Once all the sugar is added, pour in maple syrup, vanilla extract, and salt. Mix on medium speed until smooth. Increase to medium-high and beat for 1-2 minutes until the frosting is light and fluffy.

Fill a piping bag fitted with a large tip (like Wilton 1M) with the maple buttercream. Pipe a generous swirl onto each cooled cupcake. Top with the bacon pieces and drizzle with maple syrup.