Add eggs, butter, milk, sparkling cider and vanilla to dry ingredients and mix until smooth.
Place the batter in a large baggy and cut about 1/2 inch off the corner and squeeze batter into each donut cavity filling about 3/4 the way full.
Bake for 10 minutes and let cool for 5 minutes before removing from pan, then place on a wire rack to cool.
To make glaze microwave white chocolate chips and heavy cream for 30 seconds, stir and continue heating in 20-second increments, stirring each time until melted and smooth, add cider and powdered sugar and mix together.
Dip cooled donuts in glaze and immediately add sprinkles ENJOY!