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Love Shake Cupcakes

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Everybody say, LOVE! These cupcakes are a design I came up with to help celebrate my ‘Bake Date’ classes debuting in America during pride month! They’re strawberry vanilla flavoured, rainbow cupcakes with a gorgeous rainbow swirl of fluffy American buttercream. Compete with rainbow cake donuts and a gold chocolate drip! Feel the love with Love Shake Cupcakes!

Rainbow cupcakes with rainbow frosting, gold drip and rainbow donut with decorations.

Nicks favourite thing…

Rainbow Duh? Haha, I love how rainbow these cupcakes are! Now, if you’re looking for another rainbow cupcake that may be even more rainbow than this, then check out my Dancing Queen Cupcakes! Or, if you’re feeling festive, check out my Happy Holigay Cupcakes. Both super rainbow and fun for any occasion.

Close up shot of Love shake cupcakes.

What does Love Shake Cupcakes taste like?

These love shake cupcakes are made of my vanilla cupcakes which are moist and perfect for vanilla lovers. They’re also light and dense at the same time. No airy, dry cupcakes here. They’re topped with my fluffy vanilla buttercream. They’re drizzled with my chocolate sauce recipe which is painted with gold lustre dust.

What tools and equipment did I use?

  • White cupcake liners – 5cm, height: 4cm, top: 7.5cm
  • Cupcake baking tin – 5cm, height: 3cm, top: 7cm
  • Donut baking tin – 5cm in diameter and 2cm in depth
  • X1 Large mixing bowl
  • Stand mixer
  • Paddle attachment
  • Spatula
  • 6 medium sized mixing bowls
  • 6 tablespoons to mix frosting
  • 1 teaspoon
  • 12 small piping bags (30cm)
  • 1 large piping bag (40cm)
  • Squeeze bottle
  • Wilton 6B piping tip
  • Small, flat end, food safe paint brush

My Top Tips!

  • Before painting the chocolate sauce, make sure it’s set. I would go as far as chilling it in the fridge.
  • When mixing the cake batter, take care not to over-mix the batter. Only mix right up until there are no dry ingredients showing.

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I hope you guys enjoyed this simple but delicious love shake cupcakes recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.

I’ll see you all on the following recipe. Happy baking!

N x

Pinterest image of Love shake cupcakes.

Rainbow cupcakes with rainbow frosting, gold drip and rainbow donut with decorations.

Love Shake Cupcakes

RainbowStrawberry flavoured vanilla cupcakes topped with rainbow swirl frosting, a rainbow cake donut, rainbow paper straws and assorted candies on top. Chocolate sauce drizzle covered in gold lustre dust.

Serves 8

5 from 2 votes
Print Recipe Pin Recipe
Prep: 1 hour 10 minutes
Cook: 45 minutes
Total: 1 hour 55 minutes
Course: Dessert
Cuisine: American
Calories: 1843kcal


Cupcakes & Donuts

  • 3 1/2 cups / 430 g all-purpose flour
  • 1 1/4 cups / 265 g caster sugar
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup / 125 g unsalted butter
  • 2 large eggs
  • 1 1/2 cups / 375 ml milk
  • 1/2 cup / 125 ml vegetable oil
  • 2 tbsp Greek yogurt
  • 1 tsp vanilla extract
  • 1 tsp strawberry flavouring
  • 1 tsp white food gel
  • 4 drops orange food gel
  • 4 drops yellow food gel
  • 4 drops green food gel
  • 4 drops sky blue food gel
  • 4 drops purple food gel
  • 4 drops neon pink food gel


  • 2 cups / 500 g unsalted butter
  • 2 cups / 500 g powdered sugar
  • 2 tsp vanilla extract
  • 1 tsp vanilla extract
  • 4 drops orange food gel
  • 4 drops yellow food gel
  • 4 drops green food gel
  • 4 drops sky blue food gel
  • 4 drops purple food gel
  • 4 drops neon pink food gel
  • 4 drops food gel
  • 4 drops food gel

Chocolate Sauce

  • 1 cups / 200 g dark cooking chocolate
  • 1/2 cup / 125 g unsalted butter
  • 1/4 cup / 30 g brown sugar
  • 1/4 cup / 60 ml heavy cream


  • gold lustre dust
  • 1 cup assorted rainbow sprinkles
  • 8 pink candy balls



  • Before we make the batter there are a couple things to prepare. Preheat a fan-forced oven to 120°C (250°F) or a conventional oven to 140°C (275°F). Line two cupcake tins with white cupcake liners. My cupcake liners are greaseproof cupcake liners from a Sydney based brand named Confetta. They measure bottom: 5cm, height: 4cm, top: 7.5cm. The cupcake tin I use is from a brand named Willow. Any brand will do. The measurements of the cupcake tin I use is, bottom: 5.5cm, height: 3cm, top: 7cm. Spray a 12-cavity cake donut baking tin with oil spray, use a paper towel to gently wipe down the tin and spread the oil spray around evenly. The donut tin tray that I use measures: 7.5cm in diameter and 2cm in depth. It’s important you don’t use a donut tray that is larger in diameter than the diameter of the top of your cupcakes, otherwise your finished cupcakes will look unbalanced and odd. Either use the same donut tray measurements as me (if you can) or use it as close as you can. Slightly under is better than larger than the one I use.
  • Add the flour, sugar, baking powder and salt to a large mixing bowl and mix with a hand mixer (or stand mixer) until well combined.
  • Next, add the softened butter and mix on low speed until the mixture reaches a crumbly, sand-like texture.
  • Add the eggs, milk, oil, yoghurt, strawberry flavouring, white food gel and vanilla extract, and mix on low speed until all the dry ingredients are incorporated. Scrape down the side and bottom of the bowl and mix for a final 20 seconds.
  • Split the mixture into 6 mixing bowls. Colour each bowl the colour of the rainbow. Mix using a spatula or spoon until evenly mixed. Add each coloured batter to a piping bag. Snip a very small bit off the end. It’s really important you snip off only a very small bit off the end because it will make piping into the donut tray much, much easier.
  • Let’s begin by piping batter into the donut tray. We will be piping one donut at a time and will be making 8 donuts in this recipe. Pipe a thin line of orange batter on one side of donut cavity, quickly followed by the yellow next to it, then green, blue, purple and the pink all the way on the other end of the donut. Go back over the rainbow with the coloured batters. You want to aim to fill each donut cavity no more than halfway. Bake for 20 minutes and then allow to cool for 10 minutes before gently tapping the tray on a kitchen towel on your work bench to get the donuts to pop out. Allow to cool on a cooling rack.
  • Next, let’s move onto filling the cupcake liners. You want to aim to fill the cupcake liners just over ¾ of the way. So, keep that in mind as you fill them. Begin by piping a layer of orange batter at the bottom of each cupcake liner, followed by the yellow, green, blue, purple and finish with the pink. Bake for 1 hour. Yes, 1 hour. Wanna know how I get really beautiful flat cupcakes with no browning? I bake on a low, slow temperature! The cupcakes come out a little denser, but they’re really moist and still really delicious! Once the cupcake shave baked, transfer to a cooling rack to cool down completely.


  • Add your softened butter to the bowl of a stand mixer fitted with the paddle attachment. You can also use a hand mixer for this recipe, but if you do use a hand mixer, just make sure your bowl is large. Mix the butter on low speed to begin with, then switch to the highest speed and mix for 5 minutes until the butter is fluffy and turns pale in colour.
  • Stop your mixer and scrape down the side of the bowl using a spatula. Add the powdered sugar, strawberry flavouring and vanilla extract and mix again on low speed. LOW SPEED PEOPLE! The last thing you need is to end up in a sugar dust storm! (I’m speaking from experience…)
  • Once all the sugar has been incorporated, it’s safe to turn your mixer up to high speed. Continue beating on high speed for about 5–6 minutes, or until the buttercream turns pale in colour and becomes fluffy again. If you want to soften your buttercream and make it a little smoother, add 1 tbsp of milk and continue mixing for another couple of minutes on medium speed. I wouldn’t recommend adding the milk if it’s a warm day.
  • Split the frosting into 6 mixing bowls. Colour each bowl the colour of the rainbow. Add each coloured frosting to a separate piping bag, Snip off a bit of the end.
  • To achieve a super clean rainbow frosting swirl, we’re going to use a frosting hack. Lay out a large piece of plastic wrap on your workbench. Pipe lines of each coloured frosting next to each other in the order of the rainbow. You’ll pipe each colour twice. Roll up the frosting into a log, and twist both ends. Snip off one end using scissors and place into a large piping bag fitted with a Wilton 6b piping tip.

Chocolate Sauce

  • Add all the ingredients to a large, microwave-safe bowl and microwave on high, for 20 seconds at a time, mixing well with a spatula between each interval, until smooth.

Let's Put It Together!

  • Core the centre of each cooled cupcake using an apple corer and fill with sprinkles or whatever you like.
  • Pipe a double donut swirl on top of each cupcake. Drizzle the frosting with chocolate sauce. Place a donut on top and drizzle with chocolate sauce.
  • Place a candy ball on top of the frosting in front of the donut. Place the cupcakes in the fridge and chill for 20 minutes. We want the chocolate sauce to harden so that we can dust it with gold lustre dust.
  • Once cooled, use a small food safe paint brush to gently brush the chocolate drips on the cooled cupcake with the gold lustre dust. Once you’ve finished that, insert two rainbow straws into each cupcake!


Cupcakes can be stored in an airtight container for up to three days.


Calories : 1843kcal
Carbonhydrates: 141g
Protein: 14g
Fat: 134g
Saturated Fat: 86g
Polyunsaturated Fat: 5g
Monounsaturated Fat : 35g
Trans Fat : 3g
Cholesterol: 300mg
Sodium: 375mg
Potassium : 256mg
Fiber: 7g
Sugar : 88g
Vitamin A: 3053IU
Vitamin C: 1mg
Calcium: 217mg
Iron: 3mg
Nutrition Disclosure
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5 from 2 votes (2 ratings without comment)

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