Preheat oven to 350 degrees (325 for dark or nonstick cupcake pans). Line cupcake pan with liners or spray with nonstick cooking spray.

In a mixer, combine cake mix, eggs, oil/butter, water and maple syrup. Beat on low for 30-45 seconds. Then, turn to medium and mix for 2 minutes. Fold in bacon pieces.

Divide batter mixture between 20-24 cupcake cups. Bake according to package directions. Let cool.

Increase oven temperature to 375 degrees. Line a large rimmed baking sheet with foil. Place a wire cooling rack coated with nonstick cooking spray on top of the foil. Lay bacon on cooling rack. Spoon brown sugar on top of bacon pieces. Bake at 375 for 10 minutes; reduce heat to 325 degrees and bake for an additional 10 minutes. Let cool.

In a mixer, beat cream cheese and butter on high until smooth. Add in powdered sugar in 2 Tbsp increments, letting each prior amount fully incorporate before adding more. Add maple syrup in 1 Tbsp at a time until icing reaches desired consistency.

Pipe icing on top of cooled cupcakes. Top with candied bacon pieces.