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1
Preheat the oven to 350. Line the cupcake pans with paper liners.
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2
Put the sifter into the medium mixing bowl. Measure the sifted flour, baking soda, nutmeg, cinnamon, cloves, and salt into the sifter. Sift these dry ingredients into the bowl.
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3
Measure the shortening into the large mixing bowl. Use the electric mixer to beat the shortening until it is fluffy.
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4
Add the honey to the shortening and continue to beat the mixture for 2 minutes. Stop the mixer once or twice and use the rubber spatula to scrape down the sides of the bowl.
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5
Add half the applesauce and half the sifted dry ingredients to the honey-and-shortening mixture. Mix at medium speed until all the flour disappears. Stop once or twice to scrape down the sides of the bowl with the spatula.
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6
Add the remaining applesauce and dry ingredients. Mix again until everything is blended.
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7
Use the wooden spoon to stir in the raisins and walnut pieces.
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8
Spoon the batter into the cupcake liners, filling each about 2/3 full.
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9
Bake the cupcakes for 25 to 30 minutes.
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10
Poke a toothpick through the center of a cupcake. If the toothpick comes out clean, the cupcakes are done. Set them on the racks to cool.
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11
After 10 minutes, take the cupcakes out of the pans and let them cool completely on the racks before frosting them.
