All ingredients should be at room temperature.
2 c. sifted Pillsbury's Best Enriched Flour
1 t. baking soda
1 t. salt
1/2 t. nutmeg
1/2 t. cinnamon
1/4 t. cloves
1 c. raisins
1/2 c. chopped walnuts
1/2 c. shortening, add gradually
1 c. firmly packed brown sugar, creaming well
1 c. buttermilk or sour milk
Sift together flour, baking soda, salt, nutmeg, cinnamon and cloves. Blend in raisins and chopped walnuts. In another bowl, cream together the shortening gradually adding the brown sugar, cream well. Blend in the 2 eggs, 1 at a time, beat for 1 minute. Using the buttermilk or sour milk, add alternately to creamed mixture with dry ingredients, beginning and ending with the dry ingredients. Blend thoroughly after each addition. If using electric mixture use low speed.
Divide the batter into medium sized cupcake pans, well greased or lined with paper baking cups. Fill 1/3 to 1/2 full.
Bake at 350 for 20-25 minutes.
Cool and frost.
Lemon Butter Frosting
Cream 1/4 c. butter. Blend in 1 c. sifted 10x sugar and beat well. Add 3 T. milk and 1/2 t. lemon extract alternately with 1 c.10x sugar. Add 1/8 t.salt
beat until smooth. Frost cooled cupcakes