Chai Cupcakes

Preheat oven to 375°F and line a cupcake pan with cupcake liners and set aside.
Combine the Chai Tea Latte Concentrate, milk, egg whites, and extracts in a small bowl and whisk together and set aside.
In a large bowl or stand mixer fitted with a whisk attachment, add the flour, sugar, baking powder, spices, and salt and mix on low speed for 30 seconds.
Add the butter to the dry ingredients and mix on low speed until the mixture resembles moist crumbs, about 2 to 3 minutes.
Add half of the milk and egg mixture to the dry ingredients and beat on medium speed for 90 seconds, scrape down the sides of the bowl and then add the remaining milk and egg mixture and beat until fully incorporated.
Add ¼ cup of batter to each cupcake liner. Reduce the oven temperature to 350°F and bake for 18 to 22 minutes until the tops are golden and a toothpick or cake tester comes clean from the center of the cupcakes. Remove from oven and cool for a couple of minutes in the pan before transferring to a cooling rack.