1Prepare cake mix by recommended directions, adding sour cream, and 2 tablespoons mapleine. Mix well. Add pudding mix at the end and scrape down til well mixed. batter will be slightly thick. You can add chopped nuts at this time also if desired.
2Scoop into paper lined cupcake pan, 2/3 full. Turn oven down to about 325 and bake as directed on cake mix for cupcakes. Because the batter has added thickeners it may take a few minute longer. Check with toothpick for doneness. Let stand for about 2 minutes. Turn out onto rack to cool.
3Place can of frosting in mixer, add enough powdered sugar to thicken it a little, about a cup and a half, or to your desired thickness. It is easier to pipe then straight out of the can when it can get a little thinner in your warm hands. Place into piping tube fitted with desired tip, I prefer star shape. Frost cooled cupcakes.
4Sprinkle crumbles bacon over cupcakes. Mix about 1 tablespoon mapleine with 2 tsp milk, add to about 2 cups powdered sugar. Mix well and add powdered sugar until it resembles a thin frosting. Drizzle over top of bacon using a ziploc baggie or just a fork dipped and dangled over.
5You can omit the bacon and use nuts instead for Maple nut cupcakes.