Pumpkin Chai Cupcakes

• 3 cups flour
• 2 cups sugar
• 2 teaspoons baking soda
• 1 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1 can (15 oz.) pureed pumpkin
• 4 eggs
• 1/2 cup vegetable or canola oil
• 1/2 cup chai tea concentrate such as Oregon Chai or water
• 1 teaspoon vanilla extract

Chai Spiced Frosting

• 2 lbs. (2 boxes) confectioners sugar
• 1 cup vegetable shortening
• 1 tsp. vanilla
• pinch of salt
• 8-10 tablespoons chai tea concentrate such as Oregon Chai or water
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1 teaspoon cardamom
• 1/4 teaspoon clove
• 1/4 teaspoon nutmeg
• 1/8 teaspoon black pepper

Preheat oven to 350 degrees F.  Line cupcake pans with 3 dozen cupcake liners. In the bowl of an electric stand mixer fitted with the paddle attachment add the flour, sugar, baking soda, salt, and cinnamon. In a separate bowl, mix the pumpkin, eggs, oil, chai tea concentrate, and vanilla and mix until smooth. Add the pumpkin mixture to the dry ingredients and mix on low until smooth. Divide the batter into the cupcake liners filling each one half way. Bake for 12-15 minutes until the cupcakes spring back to the touch. Allow to cool before frosting. Frosting: In the bowl of an electric stand mixer fitted with the paddle attachment mix the confectioners sugar, shortening, vanilla, and salt. Slowly add the chai tea concentrate and mix on low until smooth and creamy. Add in the spices and mix until combined. Frost the cupcakes as desired.