Preheat oven to 350F degrees. Line mini cupcake pan with mini cupcake liners. Set aside.

In a large bowl using an electric mixer, mix together boxed cake mix, water, oil, eggs, baking soda, baking powder, cinnamon, and orange extract on medium speed for 2 minutes. Mixture should be combined and smooth. Fold in chopped walnuts* and shredded carrots*.

Scoop batter into mini cupcake liners, no more than ⅔ full. Bake for about 8-10 minutes. Mine baked perfect at 9 minutes. Insert a toothpick into the center of the cupcake, if it comes out clean it is done. Remove cupcakes from oven and allow cupcakes to cool in cupcake pan for 2 minutes; transfer to wire rack and cool completely. Cupcakes should be cooled completely before frosting.

In a microwave safe bowl, add white chocolate wafers/baking chocolate. Microwave on medium heat for 30 seconds. Remove and stir slowly. Replace in microwave for 15 second increments until chocolate is completely melted. Cool to room temperature.

In a large bowl using an electric mixer, cream cream cheese and butter until creamy and smooth. Add orange extract; mix until combined. Add white chocolate; mix until combined.

Slowly add powdered sugar 1 cup at a time; beating well after each addition. Scrape down bowl as necessary.

Once all powdered sugar has been mixed in, add 1 tablespoon of milk at a time and mix. Continue to add and mix until desired consistency is achieved.

Frost cooled cupcakes with a decorating tip or spatula. Sprinkle crushed walnuts on top. Eat & Enjoy!