Preheat the oven to 350. Line the cupcake pans with paper liners.
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.
Measure the shortening into the large mixing bowl. Use the electric mixer to beat the shortening until it is fluffy.
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.
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.
Add the remaining applesauce and dry ingredients. Mix again until everything is blended.
Use the wooden spoon to stir in the raisins and walnut pieces.
Spoon the batter into the cupcake liners, filling each about 2/3 full.
Bake the cupcakes for 25 to 30 minutes.
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.
After 10 minutes, take the cupcakes out of the pans and let them cool completely on the racks before frosting them.