• Place a large pan over medium heat and cook the bacon until golden brown and crispy. Place a small strainer over the top of a glass jar and strain the bacon fat into the jar. Finely dice 4 slices of the bacon and leave the rest intact. Set the bacon aside and place the fat into the fridge overnight.

To Make The Cupcakes:

• Preheat your oven to 350°F and line 11 holes of a muffin tin with cupcake liners.
• In a medium bowl, stir together the almond flour, coconut flour, salt, and baking powder until well mixed. Set aside.
• In a large bowl, beat the butter and coconut sugar on high speed using an electric hand mixer until well combined. Add in the maple syrup, eggs, vanilla extract, and maple extract. Beat until well combined.
• Add the dry ingredients, along with the 4 sliced of diced bacon, into the butter mixture and mix until well combined. Let the batter rest for 5 minutes to let the coconut flour begin to absorb the moisture.
• Spoon the batter into the muffin tin until the liners are about 3/4 full. The dough is very thick, so you'll need to spread it out to get a nice, flat top.
• Bake until golden brown and a toothpick inserted in the center comes out clean, about 22-23 minutes. Let cool in the pan for 5 minutes, and then transfer to a wire rack to cool completely (about 1 hour) before frosting.

To Make The Frosting:

• Beat the softened butter and bacon fat in a large bowl on high speed until light and fluffy. Pour in the maple syrup and beat again until fluffy and well combined, scraping the sides of the bowl down as needed.
• Place the frosting into a piping bag and pipe onto the cupcakes. Chop up remaining bacon and place on top for garnish.
• Serve!