Just in time for Pride, 10 percent of the proceeds for Cupcake Royale’s “The Gay” rainbow confetti cupcake go to the Gender Justice League. Cupcake Royale

June has ushered in a host of colorful new flavors, from rainbow confetti cupcakes to glittery beers for Pride to duck crackling ice cream with cherry preserves. Read on to find out about all the freshest specials happening across Seattle this month. For more ways to make your month delicious, check out our complete food & drink calendar or our restaurant listings.

Bakery Nouveau
The bakery has created a series of cookies frosted in rainbow colors and in the colors of the bisexual, ace, and trans flags for Pride.

Central District Ice Cream
The Central District ice cream shop will feature a characteristically unique lineup of flavors for June, including Blueberry Basil Chocolate Chip (blueberry ice cream with dark chocolate chips), Big Boys Milo Custard (milo chocolate custard ice cream), Apricot Almond Rose (apricot almond ice cream with rose & cardamom), Butterscotch Root Beer ("oh-so butterscotch" root beer ice cream), Matcha Strawberry (matcha & strawberry ice cream swirl), Black Forest (dark chocolate cherry ice cream with almonds & chocolate shavings), Kare Kare (peanut butter ice cream with roasted squash & patis caramel), and Piña Colada (dairy-free coconut pineapple ice cream with coconut rum). Best of all, if you're the indecisive type, they'll offer a sampler bowl with mini scoops of all eight new flavors for $8 from June 1-8, and you can even get it in a waffle cone!

Cloudburst Brewing
Cloudburst will donate a portion of the taproom sales from its Refracted Light IPA, featuring Citra, Simcoe, Galaxy, and Ella hops with a 2-Row base and a splash of White Wheat, to Equal Rights Washington, a Seattle nonprofit that advocates for LGBTQ equity and justice.

Cupcake Royale
The cupcakery's seasonal flavors include The Gay, a vanilla buttercream-frosted, sugar rainbow-topped rainbow confetti cupcake (10% of all proceeds from which will be donated to the Gender Justice League); Blackberry Mascarpone, a coconut cupcake with blackberry mascarpone frosting and topped with toasted coconut and smashed blackberry; Strawberry Shortcake, a vanilla cupcake filled with strawberry compote, swirled with whipped strawberry cream cheese frosting, and topped with graham cracker streusel and sprinkles; Peach Bourbon Crumble, a brown butter vanilla cupcake filled with peach compote, swirled with bourbon maple buttercream frosting, and topped with streusel and a dollop of peach compote; and Washington Blueberry Lemonade, a blueberry vanilla cupcake made with Washington blueberries and topped with lemon frosting and a blueberry.

Delicatus
The Pioneer Square sandwich shop's most recent special, available for the week of June 6, or while supplies last, is the "Sea Steak" sandwich: grilled and sliced flank steak with Mount Townsend Creamery's Seastack cheese, dijon mustard and wilted pea vines on a toasted Italian roll.

Elysian Brewing
Elysian's new beer GLITTERis, the official beer of Seattle Pride, features "fruit-forward hop character featuring blackberry and raspberry purees added into the fermenter" and is a sparkly glitter beer with 4.4% ABV.

Frankie & Jo’s
For June, the plant-based ice creamery is introducing two new flavors: Almond Butter Kale Caramel, "an extra creamy and slightly salty almond butter ice cream is swirled with kale caramel, toasted almond pieces and dark chocolate magic shell," and Hello Sunshine, a sorbet made with a puree of pineapple, yellow bell peppers, and lime. They'll also keep their Harvey Strawberry Milk flavor, a flavor made in honor of gay rights activist Harvey Milk's birthday, with Hayton Farms strawberries and a coconut milk base with chia seeds and swirled with house-made strawberry jam.

Hot Cakes
The molten chocolate dessert emporium's summer dessert menu includes a strawberry shake with whipped cream, vanilla ice cream, and house-made organic strawberry syrup; a cherry cardamom pudding with Tonnemaker Farms cherries, whipped cream, oat crumble, and Chelan cherry jam; strawberry shortcake with whipped cream, biscuits, and Hayton Farms organic strawberries; a vegan orange creamsicle shake with orange zest, fresh organic orange juice, and Frankie & Jo's brown sugar vanilla ice cream; and a strawberry pie cake with pie crust crumble, strawberry pie filling, dark chocolate decadence cake, and vanilla ice cream.

La Marzocco
Beginning on Tuesday, June 12, the KEXP cafe's roaster in residence will be the award-winning Sweet Bloom Coffee Roasters from Lakewood, Colorado. Their menu will feature a selection of single-origin coffees available as espresso or pour-over, including a Gesha Village Lot 96 from Ethiopia with "delicate notes of lavender, mango and honey" and a Hometown Blend, which "boasts flavors of cacao nibs, praline and blackberry" and which will be used in all espresso-based drinks, as well as teas from Spirit Tea. Other specials will include nitro cold brew, lemon-basil iced tea, and affogatos made with Molly Moon's sweet cream ice cream. And some exciting news for Renee Erickson fans: You'll be able to purchase General Porpoise doughnuts at La Marzocco every Monday for the duration of Sweet Bloom's residency.

Lady Yum
For June, the artisan macaron purveyor will bake up watermelon macarons (an adorable, petite facsimile of the real thing, black "seeds" and all) and salty-sweet maple bacon macarons.

Li’l Woody’s
The burger joint's current weekly special is the Chimichurri Mishima Reserve Burger, with roasted garlic aioli, chimichurri and red cabbage slaw, Beechers Just Jack cheese, Hill's bacon, Mishima Reserve Wagyu beef, and mayo (available until Monday, June 25). We'll update here when the next week's special is announced.

Maslow's
The downtown American eatery run by the laudable nonprofit FareStart, whose mission is to provide “a community that transforms lives by empowering homeless and disadvantaged men, women, and families to achieve self-sufficiency through life skills, job training and employment in the food service industry," has a monthly "Maslow's Meal" special created by a local chef in collaboration with their FareStart apprentices. For June, chef Paige Bloskey (head chef of FareStart) created an entree featuring pan-fried whole rainbow trout with brown butter miso, shaved vegetable salad, and tamari dressing.

Mighty-O Donuts
Get your caffeine buzz and doughnut fix in one with the vegan donut shop's new seasonal "Coffee Bomb" flavor, a coffee donut with an espresso glaze.

Molly Moon's Ice Cream
The local ice cream parlor's current seasonal flavors include German chocolate cake (made with melted chocolate ice cream and toasted coconut, mixed with chunks of dark chocolate cake and a swirl of vanilla bean caramel), caramel cone crunch (a sesame butter base with a vanilla caramel swirl and waffle cone chunks coated in chocolate hard shell and salt), vegan Thai tea (red rooibos and black assam teas steeped in coconut milk with demerara sugar, Red Ape cinnamon, and ground anise), and and strawberry rhubarb sorbet (made with certified organic strawberries from Viva Farm and rhubarb from Living Rain Farm).

Salt and Straw
The Portland-based artisan ice cream makers' monthly limited edition series for June is a "Guest Chef Collaboration Series" with special flavors designed by star chefs. The flavors include Duck Crackling with Cherry Preserves, a "rich ice cream made with duck fat, molasses, and salted custard" and swirled with "homemade tart cherry preserve, candied duck skin brittle, and a super-funky local honey gastrique" designed in collaboration with chef Traci Des Jardins of Jardinière in San Francisco; Tokyo PB&J, a white rice-steeped ice cream studded with "peanut butter-enrobed feuilletine and a ripple of whiskey-soaked strawberries" designed in collaboration with chef Gabriel Rucker of Le Pigeon in Portland; Jeweled Brown Butter Rice Gelato with pumpkin seed caramel and verjus-cured currants by chefs Sara Kramer and Sarah Hymanson of Kismet in Los Angeles; Ras el Hanout & Pickled Rose Petal Jam, a flavor made with the Moroccan spice blend ras el hanout and pickled rose petal jam by Seattle's own chef Renee Erickson of the Walrus and the Carpenter; and Roasted Beets & Humboldt Fog, beet ice cream and goat cheese gelato swirled together with apple-beet jam and candied walnuts by chef Brian Malarkey of Herb & Wood in San Diego.

Oddfellows Cafe + Bar
For Pride, Oddfellows will sell "Pride Krispies," a rainbow-tinged, Fruity-Pebble-flecked take on the Rice Krispy treat. $1 from each one sold will go to Seattle LGBTQ community center Lambert House.

Rachel's Ginger Beer
The soda shop now offers toppings for the treats on its "semi-secret" soft serve menu, including Theo Chocolate syrup, frosted flakes, Reese's peanut butter cups, SKOR bars, and more. Plus, they're pouring a pretty pink rosé schorlé made with sparkling rosé, elderflower, strawberries, and Scrappy's Bitters.

Sugar Bakery
Sugar's pride cake features confetti cake, passionfruit cream filling, and white chocolate buttercream frosting.

Sweet Bumpas
Former Poppy pastry chef Matt Bumpas's ice cream walk-up window is scooping up a new flavor called Passion and Fluff, passionfruit ice cream with matcha marshmallow and strawberry meringue. $1 from every scoop and pint sold will be donated to Lambert House.

Trophy Cupcakes
The gourmet cupcake bakery's June flavor of the the month is Strawberry Cheesecake, featuring "strawberry cake on top of a graham cracker crust, topped off with cream cheese buttercream, strawberry preserves, freeze dried strawberries and a touch of edible glitter," and will be available every day this month. Other current seasonal flavors include Black Forest ("rich Valrhona chocolate cake with a sour cherry filling, topped with a Hummingbird-style swirl of cherry buttercream, edged in French chocolate sprinkles and topped off with a cherry"); Chocolate Nutella (Valrhona chocolate cake frosted with Nutella buttercream and edged with candied hazelnuts); and Strawberry Lemonade (fresh lemon butter cake filled with strawberry jam, with a ruffle of strawberry buttercream, pink sanding sugar, and white nonpareils).

Trove
Rachel Yang and Seif Chirchi's Capitol Hill eatery is serving a chilled noodle dish with confit shrimp and coconut pickled papaya salad, available all month long at their noodle counter and at the bar.