Preheat oven to 350° degrees. Line muffin tin with baking liners.
Combine flour, baking powder, cinnamon and salt in a mixing bowl. In a large bowl, whisk together butter, sugar, and eggs until combined. Then add maple extract. Alternate between whisking in flour mixture and milk into liquid mixture. Make three additions of flour and two of milk. Beat until smooth.
Divide batter into prepared pan and bake 20-25 minutes until golden brown and tops spring back when lightly touched. Cool cupcakes for 10 minutes, remove from pan and allow to cool completely before frosting.
Beat together cream cheese, butter and salt until creamy. Add maple syrup. With mixer on low, add sugar 1/2 cup at a time until light and fluffy. Increase mixer speed between additions. Frost cupcakes. Cut cooked bacon into 1 inch pieces and garnish cupcakes.
Notes
Cinnamon Sugar::Try making a cinnamon buttercream frosting instead of the maple buttercream.
Spices: Nutmeg and ginger can also be good flavors.
Variation tip: Feel free to add as many tips as you need in this section
Dietary consideration tip: Fat free or low fat versions of the ingredients can be a good replacement in this cinnamon cupcake recipe.