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1
For the cupcakes: Preheat the oven to 325 degrees F. Prepare 2 cupcake pans with paper liners.
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2
Puree the spinach to measure 1 cup.
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3
Sift together the flour, baking powder and salt into a bowl.
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4
Blend the sugar and eggs until creamy in the bowl of a stand mixer fitted with the paddle attachment, add then add the oil, lemon juice, vanilla and spinach puree and blend to combine.
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5
Slowly add the dry ingredients and mix for 30 more seconds.
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6
Bake for 14 minutes, then let cool completely.
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7
For the tomato marmalade: Bring a pot of water to a boil.
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8
Add the tomatoes and boil until the skin starts coming off, about 2 minutes, then plunge into a cold water bath.
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9
Peel, seed and dice the tomatoes.
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10
Transfer to a saucepan with the sugar, salt, cloves and cinnamon and cook until tender and syrupy, then let cool.
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11
For the buttercream frosting: Beat the cream cheese in the bowl of a stand mixer using the paddle attachment until soft.
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12
Add the white chocolate and blend to combine, then mix in the butter, lemon juice and salt.
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13
For assembly: Use a melon baller to remove the center of each cupcake and fill with tomato marmalade.
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14
Pipe the tops with the buttercream frosting and garnish with more tomato marmalade.
