Soak raisins in orange juice for half an hour. Do not drain.

Preheat oven to 375 degrees Fahrenheit.

In the bowl of an electric mixer fitted with a paddle attachment, combine flour, baking powder, baking soda, spices, salt, and sugars. Blend well. Add eggs, oil, and vanilla extract and mix until combined. Turn off mixer and add soaked raisin mixture and walnuts. Fold together until well combined.

Grease compartments of a mini muffin pan(s) very well. Fill muffin cups until they are almost full. Sprinkle with additional chopped walnuts.

Bake for 18 to 22 minutes. Remove the muffins from the pan while still warm and place on a wire rack to cool.

For the filling, blend the whipped cream cheese and confectioners’ sugar with an immersion blender or mixer until well combined. Place filling into a food syringe or a piping bag fitted with a long thin tip. Insert tip gently into the bottom of each cupcake and squeeze gently to release filling.