For the Cupcakes

Cup of Yum
1. Preheat oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside.
2. Mix the cake mix, cinnamon, water, maple syrup, vegetable oil, and eggs together in a large bowl.
3. Add the crumbled bacon and mix to combine.
4. Divide the cake batter between the wells of the cupcake tin, making sure to fill each one about ⅔ of the way full.
5. Bake the cupcakes for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
6. Remove the cupcakes from the pan and allow them to cool on a wire rack before frosting.

For the Candied Bacon

1. Place the bacon on a wire rack set over a rimmed baking sheet.
2. Lightly press 1 teaspoon of brown sugar into the top of each piece of bacon.
3. Bake in a 350°F oven for 20-25 minutes, or until the bacon is golden brown.
4. Remove the bacon from the oven and place it sugar side up on a paper towel to drain any excess grease from the bottom.
5. Set aside until ready to use.

For the Maple Buttercream

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light and fluffy, about 1 minute.
2. Add the maple syrup and vanilla extract and mix to combine.
3. With the mixer on low speed, slowly add the powdered sugar.
4. Once all of the powdered sugar has been added, turn the mixer to medium speed and beat until the frosting becomes light and fluffy, about 30 seconds. If the frosting is too dry, add 1-2 tablespoons of milk.
5. Transfer the buttercream to a piping bag fitted with your choice of tip.
6. Frost the cooled cupcakes and garnish each with a piece of candied bacon.