Pancake Cupcakes with Maple-Bacon Buttercream Frosting

INGREDIENTS

For the Cupcakes:

2 cups

all-purpose flour

1 tbsp

granulated sugar

2 tsp

baking powder

1 tsp

salt

1 1/2 cups

whole milk

eggs

1 oz

unsalted butter, melted and cooled

For the Frosting:

8 oz

unsalted butter, at room temperature

2 1/2 cups

powdered sugar

3 tbsp

maple syrup

1 tsp

vanilla extract

slices of bacon (cooked, cooled and crumbled)