Preheat the oven to 350 degrees F. Line a cupcake pan with liners and set aside.
Whisk together 1 3/4 cups of the cake flour, baking powder, baking soda, and salt in a medium bowl and set aside.
In a stand mixer fitted with a paddle attachment or a large bowl with a hand mixer, cream together the butter and the sugar for 2 minutes, scraping down the sides with a rubber spatula as needed.
Add the egg whites, vanilla, and maple extracts to the sugar mixture and whip on medium-high speed until combined, then add in the sour cream and mix until combined.
Add the dry ingredients to the wet ingredients and mix on low speed just until combined.
Slowly pour in the milk while mixing on low speed. The batter should be thick but not lumpy.
In a small bowl, combine 1/2 cup of bacon and the remaining 1 tablespoon of flour. Fold the bacon into the batter and use a 1/4 cup measuring cup to measure the batter into the cupcake liners.
Bake the cupcakes for 18 to 22 minutes. When the cupcakes are done baking, transfer them to a cooling rack to cool completely before frosting. Bake of the remaining batter.