For the candied bacon: Preheat oven to 425 degrees F. Line a baking sheet with foil. Top foil with a wire rack. Lay strips of bacon across the wire rack. Sprinkle brown sugar evenly over the bacon. Bake in preheated oven for 12-15 minutes, or until crispy. Set aside to cool.
For the cupcakes: Reduce oven to 350 degrees F. Line a cupcake pan with paper liners or spray with cooking spray and set aside.
In a medium bowl, stir together the flour, baking powder and salt. Set aside.
In a large bowl, using a hand-held mixer or stand mixer with a paddle attachment, cream together the butter and both sugars until light and fluffy. Beat in the eggs one at a time, beating well after each addition. Add Stubb's Sticky Sweet Bar-B-Q Sauce, bourbon and milk; mix well. Slowly beat in the flour, a little at at time, beating just until the flour is fully incorporated, scraping the sides of bowl as needed.
Using an ice cream or cookie scoop, fill the cupcake liners two-thirds full with batter, using caution not to overfill. Bake cupcakes for 15-20 minutes, or until the centers are set and a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack to cool completely before frosting.
For the frosting: Using an electric mixer or the wire whisk attachment of a stand mixer, cream the butter on medium-high speed for 5 minutes or until butter is light and fluffy, scraping the bowl as needed. Reduce the speed to low and gradually beat in the maple syrup and bourbon. Slowly beat in the powdered sugar, a little at a time. Continuing beating until all the powdered sugar is incorporated, adding additional maple syrup or bourbon to reach desired consistency.
Frost the cupcakes as desired and garnish with candied bacon right before serving. Frosted cupcakes (without the bacon) can be stored in an airtight container at room temperature for up to 3 days and un-frosted cupcakes can be stored for 4-5 days. Store any left over frosting or candied bacon in an air tight container in the fridge.