Preheat the oven to 350°. Line a muffin pan with parchment cups.
In a small bowl, combine the flour, salt, baking powder, cinnamon, and chai tea. (If you are using actual tea bags, snip them open and pour out the tea.) Set aside.
In a large mixing bowl, cream the sugar, coconut oil, and vanilla. Add the almond milk and ginger-infused vodka until ingredients are incorporated. (It will be pretty soupy.)
Slowly add the dry ingredients to the mixing bowl.
Using a ¼ cup as a scooper, scoop the batter into the cupcake liners. Fill them almost 2/3 full. (I like bigger tea cakes, so I filled them a little higher. My recipe yielded 9 larger tea cakes.)
Bake the tea cakes for about 20 minutes. Insert a toothpick and make sure it comes out clean. Place on a cooling rack and let them cool completely.
for the icing, cream the shortening, ginger, lemon tea leaves, and vanilla. While mixing, slowly add the powdered sugar until you reach a stiffer consistency. If it gets too stiff, add some almond milk to the mixture.
Once you are done mixing and everything is incorporated, scoop the icing into a piping bag (or a sandwich bag if that’s all you have.) Ice the cupcakes and top with crystallized ginger.