Ice Cream and Cupcake Picnic Pairings For A Sweet Rooftop Summer Bash

Get ready to elevate your summer parties with the perfect combo of ice cream and cupcakes! This guide serves up delightful picnic pairings that will make your rooftop bash unforgettable. With fun flavors and creative combinations, you’ll impress your friends and satisfy every sweet tooth. Dive into the world of tasty treats this season!

Tools and Supplies Needed:

• Insulated cooler or ice cream bucket
• Different flavors of ice cream
• Assorted cupcakes
• Paper plates and napkins
• Serving utensils
• Ice cream scoops
• Cooler packs or ice
• Decorative tablecloth (optional)
• Beverages (sodas, water, or lemonade)

**Strawberry Shortcake Cupcake + Vanilla Bean Ice Cream**

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These Strawberry Shortcake Cupcakes are a delightful treat, perfect for summer gatherings. With a soft, fluffy base topped with fresh strawberries and sweet whipped cream, they offer a burst of flavor in every bite. Pairing them with rich vanilla bean ice cream adds a creamy contrast that enhances the strawberries’ taste. This recipe is simple enough for beginners, making it a great choice for a fun rooftop picnic.

The combination of soft vanilla cupcakes with juicy strawberries and creamy ice cream is sure to impress your guests. It’s a light yet satisfying dessert that captures the essence of summer in every bite. You’ll definitely want to make these for your next outdoor bash!

Tools and Supplies Needed

• Mixing bowls
• Measuring cups and spoons
• Whisk or electric mixer
• Cupcake liners
• Cupcake pan
• Spatula
• Ice cream scoop

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon pure vanilla extract
• ½ cup milk
• 1 cup fresh strawberries, chopped
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 pint vanilla bean ice cream

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
2. Mix the Dry Ingredients: In a bowl, whisk together the flour, sugar, baking powder, and salt.
3. Combine Wet Ingredients: In another bowl, beat the butter until creamy. Add eggs one at a time, followed by vanilla. Mix until smooth.
4. Combine: Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
5. Fill the Cupcake Liners: Spoon the batter into the liners, filling each about ¾ full. Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool.
6. Prepare Whipped Cream: In a mixing bowl, beat the heavy cream and powdered sugar until soft peaks form.
7. Assemble: Once the cupcakes are cool, top each with chopped strawberries and a dollop of whipped cream.
8. Serve: Pair with a scoop of vanilla bean ice cream and enjoy your sweet rooftop picnic!

**Chocolate Fudge Cupcake + Mint Chip Ice Cream**

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Rich, chocolate fudge cupcakes paired with refreshing mint chip ice cream make for a delightful summer treat. The moist cupcakes are intensely chocolatey, while the cool mint ice cream adds a burst of flavor that perfectly complements the sweetness of the cake. This combination is simple to make and guaranteed to impress friends and family at your rooftop bash.

With just a few ingredients, you can whip up these delicious cupcakes and serve them with a scoop of mint chip ice cream for a fun dessert. The contrasting flavors and textures create a satisfying experience for your taste buds.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, beat the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined. Fold in the chocolate chips.
5. Pour the batter into the prepared cupcake liners, filling them about two-thirds full. Bake for 18-20 minutes, or until a toothpick comes out clean.
6. Let the cupcakes cool before topping them with your favorite chocolate frosting and a scoop of mint chip ice cream.

**Lemon Zest Cupcake + Blueberry Swirl Ice Cream**

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Bright, zesty lemon cupcakes paired with creamy blueberry swirl ice cream make for a delightful summer treat. The cupcakes are light and fluffy, bursting with fresh lemon flavor, while the ice cream offers a sweet and tangy twist with its rich blueberry swirls. This recipe is simple to make, leaving you plenty of time to enjoy your rooftop picnic with friends.

Both elements are a breeze to whip up and are sure to impress your guests. The lemon zest in the cupcakes adds a refreshing touch, while the blueberry swirl ice cream brings a pop of color and flavor that perfectly complements the citrus. Together, they create a sweet and satisfying pairing that’s perfect for warm summer days.

Tools and Supplies Needed

• Mixing bowls
• Hand mixer or stand mixer
• Cupcake liners
• Muffin tin
• Ice cream maker
• Spatula
• Measuring cups and spoons
• Whisk

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 cups fresh blueberries
• 1 cup heavy cream
• 1/2 cup sweetened condensed milk

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
3. Stir in the milk, lemon zest, and lemon juice until combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
4. Pour the batter into the prepared muffin tin, filling each cup about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool.
5. For the blueberry swirl ice cream, blend the blueberries in a blender or food processor until smooth. In a separate bowl, whisk together the heavy cream and sweetened condensed milk. Swirl in the blueberry puree gently.
6. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Once done, transfer to a container and freeze until firm.
7. Serve the lemon zest cupcakes with a scoop of blueberry swirl ice cream on top for a refreshing summer dessert.

**Red Velvet Cupcake + Cookies & Cream Ice Cream**

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Red velvet cupcakes paired with cookies and cream ice cream create a delightful combo perfect for any summer picnic. The rich, velvety texture of the cupcake complements the creamy, crunchy flavor of the ice cream, making each bite a treat. This pairing is not only delicious but also simple to whip up, ensuring you can spend more time enjoying the sunny rooftop vibes.

The red velvet cupcake is mildly sweet with a hint of cocoa, while the cookies and cream ice cream adds a classic crunch. Whether you’re hosting a gathering or just indulging at home, this duo will surely impress everyone around. Let’s get to the recipe!

Tools and Supplies Needed

• Mixing bowls
• Electric mixer
• Cupcake liners
• Cupcake pan
• Ice cream scoop
• Spatula
• Measuring cups and spoons

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 cup vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1 cup cookies and cream ice cream
• Frosting of choice (cream cheese works great!)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
2. Mix Dry Ingredients: In a large bowl, combine flour, sugar, baking soda, salt, and cocoa powder.
3. Combine Wet Ingredients: In another bowl, whisk together oil, buttermilk, eggs, food coloring, vanilla, and vinegar until smooth.
4. Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Fill Cupcake Liners: Pour the batter into the cupcake liners, filling each about two-thirds full.
6. Bake: Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool.
7. Frost: Once cooled, frost the cupcakes with your favorite frosting. Top with a scoop of cookies and cream ice cream for the perfect finish.

**Funfetti Cupcake + Cotton Candy Ice Cream**

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Get ready for a delightful treat that screams summer fun! The combination of funfetti cupcakes topped with fluffy cotton candy ice cream is a nostalgic nod to childhood treats. With their colorful sprinkles and sweet flavors, these cupcakes are a perfect way to celebrate warm days and rooftop gatherings.

This recipe is simple to whip up, making it great for both baking novices and seasoned pros. The cupcakes are moist and fluffy, while the cotton candy ice cream adds a whimsical touch that will make everyone smile.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 tablespoon vanilla extract
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup rainbow sprinkles
• Cotton candy ice cream (store-bought or homemade)

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add eggs, milk, and vanilla, mixing until combined.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the rainbow sprinkles.
4. Pour the batter into the prepared cupcake liners, filling each about 2/3 full. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow the cupcakes to cool completely before topping them with a generous scoop of cotton candy ice cream.

Tools and Supplies Needed

• Mixing bowls
• Whisk
• Measuring cups and spoons
• Cupcake tin
• Paper liners
• Toothpick
• Ice cream scoop

**Coconut Lime Cupcake + Mango Sorbet**

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The Coconut Lime Cupcake paired with Mango Sorbet is a delightful treat perfect for summer gatherings. These cupcakes are light and fluffy, infused with zesty lime and creamy coconut, making each bite a refreshing experience. The tropical mango sorbet adds a sweet and fruity contrast, making this pairing a hit at any picnic.

This recipe is simple to make, even for beginner bakers. You’ll love how quickly these cupcakes come together and how easy it is to scoop the sorbet for serving. Get ready to impress your friends with this fun and tasty combo!

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup coconut milk
• 1 tablespoon lime zest
• 1 tablespoon lime juice
• 1 teaspoon vanilla extract
• 1/2 cup sweetened shredded coconut
• Mango sorbet for serving

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a large bowl, combine flour, sugar, baking powder, and salt. Add the softened butter, eggs, coconut milk, lime zest, lime juice, and vanilla extract. Mix until smooth.
3. Gently fold in the shredded coconut until evenly distributed.
4. Divide the batter among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean.
5. Let the cupcakes cool completely before frosting.
6. Top with your favorite frosting and serve with scoops of mango sorbet on the side.

**Carrot Cake Cupcake + Maple Walnut Ice Cream**

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Get ready for a delightful treat with carrot cake cupcakes topped with a swirl of cream cheese frosting, paired perfectly with rich maple walnut ice cream. The sweetness of the carrots and warm spices come together in moist cupcakes, while the nutty flavor of the ice cream adds a creamy texture that’s hard to resist. This combo is not only delicious but also simple to whip up, making it a perfect addition to your summer rooftop picnic.

The best part? These carrot cake cupcakes are easy to make, and you can prep the ice cream ahead of time. Just imagine enjoying this sweet pairing while soaking up the summer sun with friends!

Tools and Supplies Needed

• Muffin tin
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Hand mixer or stand mixer
• Ice cream maker (if homemade)

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil
• 3 large eggs
• 2 cups grated carrots
• 1/2 cup chopped walnuts (optional)
• 1 cup cream cheese, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 cups maple walnut ice cream (store-bought or homemade)

Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, mix the granulated sugar, brown sugar, oil, and eggs until well combined. Gradually add the dry ingredients, mixing until just combined. Fold in the grated carrots and walnuts.
4. Scoop the batter into the prepared muffin tin, filling each liner about two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean.
5. Let the cupcakes cool completely before frosting. For the frosting, beat cream cheese, powdered sugar, and vanilla until smooth. Spread or pipe the frosting onto the cooled cupcakes.
6. Serve the carrot cake cupcakes with a scoop of maple walnut ice cream on the side for a refreshing finish.

**Vanilla Almond Cupcake + Raspberry Sorbet**

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Sweet, light, and refreshing, the combination of vanilla almond cupcakes and raspberry sorbet is a delightful treat for any summer gathering. The fluffy vanilla almond cupcakes offer a subtle nutty flavor, perfectly complemented by the tartness of the raspberry sorbet. This pairing not only pleases the palate but is also straightforward to whip up, making it a great choice for a rooftop picnic.

These cupcakes are simple to bake, and the sorbet can be made in advance, leaving you more time to enjoy the sunny skies and company. The vibrant colors and flavors make this duo an eye-catching centerpiece for your summer bash.

Tools and Supplies Needed

• Mixing bowl
• Cupcake tin
• Cupcake liners
• Electric mixer or whisk
• Measuring cups and spoons
• Ice cream maker (for sorbet)
• Spatula

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup milk
• 2 cups fresh raspberries (for sorbet)
• 1/2 cup granulated sugar (for sorbet)
• 1 tablespoon lemon juice (for sorbet)

Instructions

1. Preheat the oven to 350°F (175°C). Line a cupcake tin with liners.
2. In a mixing bowl, beat butter and sugar together until fluffy. Add eggs, vanilla, and almond extract, mixing well.
3. In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk until just combined.
4. Fill cupcake liners about two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean. Let them cool.
5. For the raspberry sorbet, blend raspberries, sugar, and lemon juice until smooth. Chill the mixture in the refrigerator for at least an hour.
6. Pour the chilled raspberry mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Freeze until firm.
7. Serve the cupcakes with a scoop of raspberry sorbet on the side, garnished with fresh raspberries for an extra touch.

**Peach Cobbler Cupcake + Butter Pecan Ice Cream**

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Peach Cobbler Cupcakes bring the taste of summer into a delightful treat. These moist, fluffy cupcakes are infused with fresh peaches and topped with a crumbly streusel, reminiscent of your favorite cobbler. When you pair them with the creamy, nutty flavors of butter pecan ice cream, it creates a match made in dessert heaven. This combination is simple to make, perfect for a summer picnic on the rooftop.

The sweetness of the peaches paired with the richness of the ice cream is a crowd-pleaser. Not only are these cupcakes a treat for the eyes, but they also promise to satisfy your sweet tooth. Get ready to impress your friends and family!

Tools and Supplies Needed

• Muffin tin
• Cupcake liners
• Mixing bowls
• Hand mixer
• Measuring cups and spoons
• Cooling rack
• Ice cream scooper

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup fresh peaches, diced
• 1/2 cup brown sugar
• 1/2 cup oats
• 1 teaspoon cinnamon
• Butter pecan ice cream (for serving)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. In another bowl, beat together softened butter, eggs, vanilla extract, and milk until smooth.
3. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the diced peaches.
4. Fill each cupcake liner about two-thirds full with the batter. In a small bowl, mix brown sugar, oats, and cinnamon. Sprinkle this mixture over the top of each cupcake.
5. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let them cool on a rack.
6. Serve the cupcakes warm or at room temperature with a scoop of butter pecan ice cream on the side.

**Chocolate Peanut Butter Cupcake + Banana Ice Cream**

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This delightful pairing brings together rich chocolate peanut butter cupcakes and creamy banana ice cream for a summer treat that’s hard to resist. The cupcakes have a moist texture and are topped with a smooth peanut butter frosting, delivering a perfect balance of sweet and nutty flavors. Meanwhile, the banana ice cream adds a refreshing twist, making it a simple yet satisfying dessert choice for your rooftop picnic.

Not only is this recipe delicious, but it’s also easy to whip up, making it a great option for gatherings. Enjoy the delightful combination as you savor each bite, with the cupcake’s chocolate richness complemented by the lightness of the banana ice cream.

Tools and Supplies Needed

• Mixing bowl
• Electric mixer
• Muffin tin
• Cupcake liners
• Spoon
• Measuring cups and spoons
• Ice cream maker (optional)

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup buttermilk
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup creamy peanut butter (for frosting)
• 1/4 cup unsalted butter (softened)
• 2 cups powdered sugar (for frosting)
• 2 ripe bananas (mashed, for ice cream)
• 1 cup heavy cream (for ice cream)
• 1/2 cup milk (for ice cream)
• 1/4 cup granulated sugar (for ice cream)
• 1 teaspoon vanilla extract (for ice cream)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt. In another bowl, mix together oil, buttermilk, egg, and vanilla. Combine the wet and dry ingredients until just mixed.
3. Fill each cupcake liner about two-thirds full with the batter. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool completely.
4. For the frosting, beat together peanut butter and softened butter until smooth. Gradually add powdered sugar, mixing until it reaches a creamy consistency.
5. To make the banana ice cream, blend mashed bananas, heavy cream, milk, sugar, and vanilla until smooth. Pour into an ice cream maker and churn according to the manufacturer’s instructions, or freeze until firm, stirring occasionally.
6. Frost cooled cupcakes with peanut butter frosting and serve alongside scoops of banana ice cream. Enjoy your sweet summer pairing!

**Cherry Cola Cupcake + Cherry Cheesecake Ice Cream**

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Cherry Cola Cupcakes are a delightful twist on traditional cupcakes, bringing in the nostalgic flavors of cherry soda for a fun summer treat. With a fluffy and moist cake base infused with cherry cola, these cupcakes are topped with a luscious cherry buttercream and a juicy cherry on top, making every bite a burst of flavor. They’re simple to make, and perfect for any rooftop picnic.

Pair these cupcakes with Cherry Cheesecake Ice Cream for an extra refreshing experience. This creamy ice cream captures the essence of cherry cheesecake, complete with smooth vanilla and real cherries. Together, they create a sweet pairing that’s sure to impress your guests at any summer bash.

Tools and Supplies Needed

• Mixing bowls
• Whisk
• Electric mixer
• Cupcake liners
• Oven
• Ice cream maker (optional)

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup cherry cola
• 1/2 cup vegetable oil
• 1 tablespoon vanilla extract
• 1 tablespoon apple cider vinegar
• 1 cup heavy cream
• 1/2 cup cherry filling
• 1 cup cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract (for icing)
• Real cherries for topping

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until combined.
3. In another bowl, mix cherry cola, vegetable oil, vanilla extract, and apple cider vinegar. Pour the wet ingredients into the dry ingredients and mix until just combined.
4. Fill each cupcake liner about 2/3 full with batter and bake for 18-20 minutes, or until a toothpick comes out clean. Let them cool completely.
5. For the icing, beat heavy cream in a bowl until soft peaks form. In another bowl, mix cream cheese until smooth, then add powdered sugar and vanilla extract. Fold in the whipped cream gently until combined.
6. Top each cooled cupcake with cherry filling and then with the cream cheese icing. Finish with a cherry on top.
7. For the ice cream, if using an ice cream maker, blend cream cheese, powdered sugar, and vanilla in a bowl until smooth. Fold in real cherries and freeze according to your ice cream maker’s instructions. If you don’t have an ice cream maker, combine the mixture in a freezer-safe bowl and stir every 30 minutes until it reaches the desired consistency.

**Matcha Cupcake + Black Sesame Ice Cream**

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These matcha cupcakes are a delightful treat, perfectly balanced with the nutty flavor of black sesame ice cream. The light and fluffy texture of the cupcakes pairs wonderfully with the creamy richness of the ice cream, making for a refreshing dessert. Even better, this recipe is straightforward, allowing you to impress your friends at your summer bash without spending all day in the kitchen!

The matcha powder gives the cupcakes a vibrant green color and a unique flavor profile, while the black sesame ice cream adds an unexpected twist that guests will love. This combination is not just visually appealing but also a harmonious blend of flavors that will have everyone asking for more.

Tools and Supplies Needed

• Mixing bowls
• Whisk
• Measuring cups and spoons
• Cupcake liners
• Muffin tin
• Spatula
• Ice cream maker (for homemade ice cream)

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 2 tablespoons matcha powder
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• Black sesame ice cream (store-bought or homemade)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition.
3. In another bowl, whisk together the flour, matcha powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined. Stir in the vanilla extract.
4. Pour the batter into the prepared muffin tin, filling each liner about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
5. Let the cupcakes cool completely before serving them with a generous scoop of black sesame ice cream on top or on the side.

**Orange Creamsicle Cupcake + Vanilla Ice Cream**

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Get ready for a refreshing and delightful treat that screams summer! The Orange Creamsicle Cupcake, with its light and fluffy cake infused with zesty orange flavor, pairs perfectly with creamy vanilla ice cream. This combo is not only delicious but also simple to make, making it an ideal choice for your rooftop picnic. Each bite brings a sweet nostalgia, reminiscent of warm days spent enjoying popsicles on a sunny afternoon.

The cupcakes are topped with a swirl of orange-flavored frosting, adding a burst of flavor that complements the smooth vanilla ice cream. This pairing is sure to be a hit for both kids and adults alike, bringing smiles all around. Let’s dive into the recipe!

Tools and Supplies Needed

• Mixing bowls
• Electric mixer
• Cupcake pan
• Cupcake liners
• Measuring cups and spoons
• Spatula
• Piping bag (optional)

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• Zest of 1 large orange
• 1/2 cup freshly squeezed orange juice
• 2 cups powdered sugar
• 1/4 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 tablespoons orange juice
• Vanilla ice cream (for serving)

Instructions

1. Prepare the Cupcake Batter: Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
2. Combine the Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk and orange juice, starting and ending with the flour mixture. Stir in the orange zest.
3. Fill the Cupcake Pan: Line a cupcake pan with liners and fill each cup about two-thirds full with the batter. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely.
4. Make the Frosting: In a separate bowl, beat together the softened butter and powdered sugar until smooth. Add the vanilla extract and orange juice, mixing until well combined and fluffy.
5. Frost the Cupcakes: Once the cupcakes are cool, use a piping bag or spatula to frost them with the orange frosting. Top each cupcake with a slice of orange if desired.
6. Serve: Pair each cupcake with a generous scoop of vanilla ice cream for a refreshing summer treat!

**S’Mores Cupcake + Chocolate Marshmallow Ice Cream**

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Get ready for a summer treat that combines the best of campfire flavors with a cupcake twist! The S’mores Cupcake, topped with rich chocolate ganache, fluffy marshmallow frosting, and crunchy graham cracker crumbs, captures that delightful campfire essence. Paired with creamy chocolate marshmallow ice cream, it’s a sweet match made in heaven that brings nostalgic memories to your rooftop picnic.

This recipe is simple and fun to make, perfect for a sunny day or a cozy evening gathering. The combination of textures and flavors makes every bite a delicious experience, guaranteed to please both kids and adults alike!

Tools and Supplies Needed

• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Cupcake liners
• Muffin tin
• Piping bag and tips
• Small saucepan

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 1 cup mini marshmallows
• 3/4 cup graham cracker crumbs
• 1 cup chocolate chips
• 1 cup heavy cream
• 1/2 cup powdered sugar

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add softened butter, eggs, vanilla, and milk. Beat on medium speed until smooth.
3. Fold in mini marshmallows and chocolate chips. Fill each cupcake liner about two-thirds full with batter.
4. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
5. For the frosting, whip heavy cream and powdered sugar until stiff peaks form. Pipe marshmallow frosting on top of cooled cupcakes and sprinkle with graham cracker crumbs.
6. Serve with a scoop of chocolate marshmallow ice cream for the perfect summer treat!

**Espresso Cupcake + Salted Caramel Gelato**

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Get ready to indulge in a delightful treat with espresso cupcakes paired perfectly with salted caramel gelato. This combination brings together rich coffee flavor and sweet, creamy goodness, making for a truly memorable dessert experience. Plus, these cupcakes are simple to whip up, so you can focus on enjoying your rooftop summer bash!

The espresso cupcakes are moist, fluffy, and have an intense coffee flavor that’s balanced out by the sweet and salty notes of the caramel gelato. This pairing will surely impress your guests and keep them coming back for seconds!

Tools and Supplies Needed

• Muffin tin
• Mixing bowls
• Electric mixer or whisk
• Cupcake liners
• Measuring cups and spoons
• Cooling rack
• Ice cream scoop

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup brewed espresso, cooled
• 1/4 cup buttermilk
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• Salted caramel gelato for serving

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, combine the brewed espresso, buttermilk, vegetable oil, egg, and vanilla extract. Mix well.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Fill each cupcake liner about two-thirds full with the batter and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
6. Once baked, let the cupcakes cool in the tin for a few minutes, then transfer them to a cooling rack to cool completely.
7. Serve the cooled cupcakes with a scoop of salted caramel gelato on the side for a sweet finish to your summer gathering!