Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
In a mixing bowl, whisk together flour, baking powder, baking soda, and salt until all ingredients are incorporated. Set aside.
In a separate larger mixing bowl, using an electric mixer, cream together butter and brown sugar for two minutes until creamy and fluffy. Add in eggs one at a time, beating well with each addition. Add in vanilla and maple syrup. Mix well to incorporate.
Slowly begin to incorporate dry ingredients into wet ingredients, only beating until flour mixture is blended through and you can no longer see clumps of flour. Do not over mix. Add in buttermilk and stir to combine.
Fill cupcake liners until they are ⅔ full.
Bake for 18–20 minutes or until a toothpick inserted in the middle comes out with a few moist crumbs. Remove from oven and allow cupcakes to cool on a wire rack for five minutes before turning out of muffin tin to cool completely.
While cupcakes are cooling, crank oven heat up to 400°F.
Line a baking sheet with foil and place bacon strips in a single layer. Bake for 15–20 minutes. Bacon should be golden brown and crispy, but not overdone.
Place bacon on paper towels to drain excess fat. Once cool enough to handle, chop into finely cut pieces and set aside.