Preheat oven to 350 degrees. Grease doughnut pan with spray oil and lightly dust pan with flour.
Whisk flour, sugar, baking powder, baking soda, strawberry jello, salt, and nutmeg together in a medium mixing bowl.
Whisk yogurt, strawberries, egg, oil and flavorings together in a separate small bowl.Pour all at once over dry ingredients and stir only until everything is moistened.
Spoon batter into pastry bag or quart-size zippered plastic bag. Seal. Snip small corner of plastic bag and force dough out of hole in a fat rope that encircles each doughnut cup. Fill only 1/2 to 3/4 full or you will lose the hole in the middle of your doughnut. Makes 12 donuts and possibly 3-4 “donut holes” in a mini cupcake pan. Bake for 9-10 minutes.
Combine cream cheese and milk in a medium mixing bowl. Mix powdered sugar and jello powder with cream cheese until smooth.
Add more milk (a few drops at a time) if necessary to achieve correct consistency. It should drip slowly without being runny.
Dip donuts face down into glaze and turn over to dry on rack or pour over the top.
Sprinkle with colored sugar or other edible decorations, if desired, before the glaze dries.