Preheat oven to 350°F.  Line cupcake pans with 3 dozen cupcake liners.

In the bowl of a standing mixer with a paddle, combine flour, sugar, baking soda, salt, and cinnamon.

In a separate bowl, combine the pumpkin, eggs, oil, chai tea concentrate, and vanilla. Mix until smooth.

Add the pumpkin mixture to the dry ingredients and mix on low until smooth.

Distribute the batter into the cupcake liners, filling each one halfway.

Bake 12 to 15 minutes until the cupcakes spring back to the touch. Allow to cool before frosting.

In the bowl of a standing mixer with a paddle, combine confectioners' sugar, shortening, vanilla, and salt.

Slowly add the chai tea concentrate, and mix on low until smooth and creamy.

Mix in the spices.

Frost the cupcakes.