1. In a medium saucepan, bring the apple cider to a simmer over medium heat. Reduce it by half, which should take about 10 minutes. This intensifies the apple flavor.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Add the reduced apple cider, melted butter, egg, and vanilla extract to the dry ingredients. Stir until just combined, being careful not to overmix.
4. In a separate bowl, beat the cream cheese and powdered sugar until smooth and creamy.
5. Preheat oil in a deep fryer or large pot to 350°F (175°C). Test the temperature with a small piece of dough; it should sizzle and rise to the top.
6. Carefully drop spoonfuls of dough into the hot oil, frying in batches. Cook each side for about 1-2 minutes, until golden brown.
7. Remove donuts with a slotted spoon and drain on paper towels.
8. Once cooled slightly, fill a piping bag with the cream cheese mixture and inject into the center of each donut.

These steps may require some practice, but remember, cooking is about enjoying the journey as much as the destination. The first time I made these, I didn’t get it perfect, but the deliciously imperfect donuts were a hit nonetheless!