Cook the bacon and set aside to drain.

Preheat oven to 350.

Place cupcake liners in muffin tin.

Sift flour, baking powder, baking soda, salt, and ginger together. Set aside.

In a large bowl beat butter and sugar on medium speed until fluffy. Add in eggs one at a time, scraping down the inside of the bowl as necessary.

Add syrup and vanilla and mix until blended.

Mix flour in 3 batches, alternating with the buttermilk until combined.

Fill muffin liners about 3/4 full.

Bake approximately 18 minutes.

Cool in pan then remove to wire racks to cool completely.

While cupcakes are cooling, use a knife to cut a slit in the top.

Break each slice of bacon into fourths and place 1/4 inside each cupcake once cooled.

Beat butter, cream cheese, and salt on medium-high until light and fluffy, making sure to scrape down the sides of the bowl several times to incorporate all the butter/cream cheese.

Add the maple extract.

Add the confectioners sugar 1/4 cup at a time. ( You may want to add a little more of less depending on the desired consistency.)

If the consistency becomes too thick for piping, add milk 1 Tbsp at a time until you get the desired consistency.

Pipe frosting onto completely cooled cupcakes.

Use the rest of the bacon as garnish.