Maple Bacon Cupcakes

This cupcake is no doubt popular with most men. You can see a smile as soon as you notice that the crispy strip of bacon is lying on top of the golden maple glaze. This is a wonderful combination of salty and sweet. We describe it as the taste you get when bacon is mixed with syrup while making pancakes. It is recommended to put about half a slice on each cupcake, but do not hesitate to add as much as you want.
Preheat the oven to 350 degrees. Beat the butter and sugar on medium speed with an electric mixer until creamy. Add the eggs 1 at a time, beating until smooth after each addition. Combine the flour, baking powder, and salt; add to the butter mixture alternately with the milk, starting and ending with the flour mixture. Beat on low speed until smooth after each addition. Add vanilla.Place paper baking tins in 2 12-cup muffin tins and brush with cooking spray; spoon the batter into the tins, filling them two-thirds full. Bake for 12-15 minutes or until a wooden stick inserted in the center comes out clean. Cool in the pans on a wire rack for 10 minutes; transfer from the pans to the wire rack and allow to cool completely.To make the frosting, melt the butter in a heavy saucepan over medium-high heat. Add the brown sugar; bring to a boil, stirring constantly. Add the condensed milk, baking soda, and light corn syrup; bring to a boil, stirring occasionally. Remove from heat and allow to cool. Transfer the caramel mixture to a large bowl. Gradually add the powdered sugar to the caramel mixture; beat on medium speed with an electric mixer until creamy. Add maple flavor. Beat on high speed for 2 minutes or until creamy. The glaze hardens quickly, so use it immediately. It turns out 3 cups.Brush each cupcake with maple frosting using a # 2D metal tip. Place each piece of bacon on top.