Preheat oven to 350°F, and get two cupcake sheets (2 dozen cupcakes) ready with liners. In a large bowl, sift together the flour, brown sugar, baking soda and salt. In a smaller bowl, stir together the water, applesauce, white vinegar, and vanilla extract.
Slowly pour the wet mixture into the dry and stir together until combined. Fold the bacony bits into the batter. Fill cupcake liners 3/4 of the way full, place in the oven and bake for 19-22 minutes or until a toothpick draws clean.
After the cupcakes are done baking, place them in the refrigerator to cool and move on to making the frosting.
Whip the vegan margarine with a mixer on high-speed, and slowly add in the powdered sugar. Add in the maple extract and salt and continue to whip the frosting.
Add more powdered sugar if you’d like a stiffer frosting, and use 1.5-2 tbsp. of it per cupcake. Then drizzle a 1/8 tsp. Maple syrup and sprinkle a few bacony bits on top.