Tomato Soup Cupcakes, Cream Cheese Frosting

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1 cup sugar

1/2 cup shortening

1 teaspoon baking soda

1 (10 3/4-ounce) can tomato soup

2 cups flour

1/2 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 cup nuts, chopped (optional)

1/2 cup raisins (optional)

1 (8-ounce) package cream cheese

1 1/2 cups confectioners' sugar

Cream Cheese Frosting, recipe follows

Cream Cheese Frosting:

4 ounces cream cheese, room temperature

1/2 cup unsalted butter, room temperature

Pinch salt

2 1/4 cups confectioners' sugar