Maple Cupcake Batter:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoons ground ginger
1 stick unsalted butter, softened
1/2 cup brown sugar
2 large eggs
1 cup maple syrup
2 teaspoons vanilla extract
1/2 cup buttermilk

Maple Frosting:
8 ounces cream cheese, at room temperature
1 stick (8 tbsp.) unsalted butter
1/4 cup maple syrup
1/2 teaspoon vanilla extract
2 cups sifted confectioner’s sugar
Garnish: Fully cooked bacon, cut into 1″ pieces or crumbled