Preheat oven to 350 degrees. Lightly spray 8 doughnut cavities with cooking spray. Set aside
Sift or whisk all the dry ingredients into a large mixing bowl until there are no lump
Stir in the eggs until all the dry ingredients have been moistened. Stir the butter in until fully combined
Stir in all the extracts and the yogurt until fully combined and smooth. Stir in the apple cider or water until fully combined a smooth, moist dough has formed.
Divide the dough evenly among the doughnut cavities (a little over 4TBS of batter per cavity) Use fingers or a butter knife and spread the dough evenly throughout the cavities keeping the tops smooth
Place into preheated oven and bake at 350 for 12-15 minutes or until a tester comes out clean.
Remove from the oven. Allow to cool in the pan 15 minutes or until firm enough to transfer to a wire rack
Transfer doughnuts to a wire rack. Immediately make the topping