|granulated sugar: 1 cup|
|shortening - baking: 1/3 cup|
|unsweetened applesauce: 1 1/3 cups|
|all-purpose flour (unsifted): 2 cups|
|baking powder: 1 1/2 cups|
|ground cinnamon: 1 tsp|
|baking soda: 1/2 tsp|
|ground nutmeg: 1/4 tsp|
|ground cloves: 1/4 tsp|
|seedless raisins (not packed): 3/4 cup|
|light brown sugar (packed): 1/2 cup|
|unsalted butter: 1/3 cup|
|powdered sugar (sifted): 2 cups|
|whole milk: 1 Tbl|
|vanilla extract: 1 tsp|
1. Preheat the oven to 375 degree F. Line eighteen 2 1/2-inch muffin cups with paper bake cups; set aside.
2. In a large bowl, beat granulated sugar and shortening with an electric mixer on medium speed until well mixed. Beat in applesauce. (Mixture will appear curdled.) In a small bowl, stir together flour, baking powder, cinnamon, baking soda, nutmeg, and cloves. Beat into applesauce mixture. Stir in raisins.
3. Spoon batter into prepared muffin cups, filling each 2/3 full.* Bake in the preheated oven for 18 to 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Cool completely on wire rack.
4. For frosting, in a medium saucepan, combine brown sugar and butter. Cook and stir over medium heat until melted. Remove from heat. Stir in powdered sugar, the 1 tablespoon milk, and the vanilla. If necessary, stir in enough additional milk, 1 teaspoon at a time, to make spreading consistency (if frosting thickens, stir in additional milk). Frost cupcakes. Makes 18 cupcakes.