2 c. sifted flour
1 tsp. baking soda
1/2 tsp. ground nutmeg
1/2 tsp. cinnamon, ground
1/4 tsp. ground cloves
3/4 c. honey
1/3 c. shortening
1 c. unsweetened applesauce
1 c. seedless raisins
1/4 c. broken walnut pieces

Preheat oven to 350 degrees. Line the cupcake pans with paper liner. Sift together flour, baking soda, nutmeg, cinnamon and cloves. Set dry ingredients aside.

Measure shortening into bowl. Beat at high speed until fluffy. Add honey and continue to beat for 2 minutes. Add half the applesauce and dry ingredients to honey and shortening mixture. Mix at medium speed until flour disappears. Scrape down sides of the bowl. Add remaining applesauce and dry ingredients. Mix again until everything is blended. Batter will be thick. Stir in raisins and nuts with spoon.

Fill each cupcake liner 2/3 full. Bake at 350 degrees for 25-30 minutes. Test cupcakes with a toothpick, comes out clean. Take the pans from the oven, set on wire racks to cool. After 10 minutes, remove from pan and cool on racks. Frost cupcakes with Betty Crocker Cream Cheese Frosting. Makes 16 cupcakes.