Whisk flour, baking powder and baking soda in a bowl.
Beat butter and sugar in a large bowl for 1 minute, until light and fluffy.
Beat eggs and sour cream into the butter/sugar mixture until blended.
Alternately fold in flour mixture and 2/3 cup cantaloupe soup in three additions, beginning and ending with flour.
Fill cupcake liners 3/4 full.
Bake at 350 F for about 20 minutes or until toothpick comes out of cupcake clean.
Lemon ginger whipped cream frosting instructions
Whip heavy whipping cream until it looks like whipped cream.
Mix in everything else.
Notes
*Everyone's favorite part of these cupcakes was the lemon ginger whipped cream that I frosted them with. I used the cream whipper to make the whipped cream, but you could also make it with a regular mixer.For extra fun, I topped some of the cupcakes with ginger-flavored pearl sugar. See bottom of this post for details.