To Make the Cupcakes:

1. Preheat oven to 400°F. Line a muffin pan with paper liners, then spray the liners with nonstick cooking spray. Set aside.
2. Sift together the flour, sugar, baking soda, baking powder, and salt in a medium mixing bowl. In another small mixing bowl, whisk together the milk, buttermilk, eggs, and melted butter.
3. Add the wet ingredients to the dry ingredients and lightly mix together with a spatula until all ingredients are moist. Do not overmix. The batter should still be lumpy.
4. Transfer about 1 cup of the batter to a small bowl. Gradually whisk in 1/4 cup of milk a little at a time until a liquidy pancake batter forms. You may not need to use all of the milk. Set aside.
5. Divide the remaining batter evenly among the muffin cups. Bake for 10-12 minutes, or until tops are puffed and firm to the touch. Let cool for about 5 minutes, then remove from the pan and let cool completely on a wire rack.
6. While the cupcakes are baking, place a skillet over medium heat. Grease the skillet with nonstick cooking spray. Using the reserved batter, make 36 very small pancakes, a little smaller than the top of the cupcakes in diameter. Set aside for the final garnish.

To Make the Frosting:

1. In the bowl of a stand mixer fitted with a paddle attachment, mix the softened butter on medium speed until it is smooth, with no lumps.
2. Sift the confectioners’ sugar in a separate bowl. Add one cup at a time to the butter, beating very well after each addition.
3. Add the maple syrup, milk, vanilla, and salt. Mix on medium-high speed until very light and fluffy, approximately 5 minutes.

To Decorate:

1. Pipe the frosting over each cooled cupcake. Top with a stack of three mini pancakes, a cube of butter, syrup, and a sprinkle of crumbled bacon. Serve, and enjoy!