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CUPCAKE Yacht Description

You're in for a sweet treat aboard Motor Yacht CUPCAKE. This 132' Westship features neutral tones of cream and turquoise complemented with mother of pearl accents which create an unobtrusive and calming environment. Her dedicated crew of 8 is led by the enthusiastic and energetic Captain Sean Hartel. CUPCAKE is fully stocked with the latest in water toys including a 39' HCB 2024 Tow Tender w/2 x 600hp Mercury Engines, 20' RIB Beach Lander, 2 Waverunners, 2 SeaBobs, E-foil, Partybana and more.

Accommodations include a generous on-deck full-beam owner's suite with King size berth. Her ensuite bathroom includes a separate shower and a deep Jacuzzi bathtub. On the lower deck, there are 4 further staterooms comprising of 1 King, 2 Queens, and the 5th stateroom featuring a queen, twin, and pullman. Each guest stateroom features an ensuite shower freshly refitted with new tile, shower fixtures, and tons of storage space for all of your cute swimsuits! Her spacious main salon offers plenty of comfortable seating to relax and chat. This area is complete with a large flat-screen TV, multi-stool bar, panoramic windows, and formal dining for 12 guests. Moving up to the skylounge, you and your guests can double down on the fun at the custom-built blackjack table, sip some cocktails at the bar, or enjoy a movie on any streaming service with the large smart TV. Stepping out from the skylounge, you'll find ample seating along with some extra sun loungers for that perfect sun-kissed glow. You can access the Sundeck, complete with a lounging pad, Jacuzzi tub, wet bar, and 2 tables with large umbrellas, allowing for tons of shade. CUPCAKE is sure to be a delectable treat for all who step aboard.

Accommodation

Owner's Full beam stateroom on Main Deck with King Size Bed en-suite with Shower and Jacuzzi Bath
Port Forward VIP King
Port Aft Queen
Stbd Forward Queen
Stbd Aft - Twin, Queen and Pullman bunk

What is the cabin arrangement of CUPCAKE?

  • 2 Master cabins
  • 3 VIP cabins
  • 1 Twin cabin
  • 1 Pullman cabin

CUPCAKE

Sundeck
Sundeck
  • Weekly price:
    $132,000 - $152,000

    Low Season | High Season

  • Length: 132'
  • # of Guests: 12
  • # of Cabins: 5
  • # of Crew: 7
  • Builder: Westship
  • Consumption: 60 US Gall/Hr
  • Cruising Speed: 11
  • Max. Speed: 17
  • Built Year: 2000
  • Refit: 2022
  • Turnaround: 48hrs
Owner's Stateroom
Owner's Stateroom

Price Details

Price from: USD132,000

High season rate: USD152,000

CUPCAKE Yacht Charter Locations

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Crew Pets: No
Ice Maker: Yes
Board Games: Yes
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Inq
YachtNudeCharters: Inq
Hairdryers: Yes
Crew Smokes: Inq
Children Ok: Yes
Generator: 2

Specifications

Tube:
Guests: 12
Maxspeed: 17
Draft: 2.438
Cruising Speed: 11
Helipad: No
Ac: Full
Ac Night:
Built: 2000
Turnaround: 48hrs
Cabins: 5
King: 2
Queen: 3
Double:
Single:
Twin: 1
Pullman: 1
Showers:
Basins:
Heads:
Electric Heads:
Jacuzzi:

Features

BBQ: Yes
AC: Full
Generator: 2
Internet: Onboard WIFI
Cruising Speed: 11
Max Speed: 17

Layout

Layout of CUPCAKE

More Specifications

Flag: Jamaica
Homeport:
Resort Course:
Yacht Permit: 2
Yacht License: 2
Yacht Mca: 0
Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

Dive Info: Rendezvous Diving Only
Communication: RTI Ipad controllers - AppleTV, DirecTV, Streaming services etc.
VSAT internet (please inquire about rates for upgraded speed and Data)
Cellular WiFi where available
Starlink ultra high-speed internet included.
Air Compressor: Not Onboard
Scuba On Board: Yacht offers Rendezvous Diving only

Fishing

Fishing Gear:
Fishing Gear Type: Light
Rods:
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:

Water Sports

Dinghy Size: 39' HCB Tender 2024
Kayaks 1 Pax:
Kayaks 2 Pax:
Dinghy Hp: 2 x 600hp
Floating Mats:
Dinghy Pax:
Swim Platform:
Water Skis Adult:
Boarding Ladder: Swim platform
Water Skis Kids:
Sailing Dinghy:
Jet Skis: 2
Beach Games:
Wave Runners: 2
Kneeboard:
Windsurfer:
Snorkel Gear:
Underwater Camera:
Scurfer:
Underwater Video:
Wake Board:
Paddleboard: 4
Seabob:
Sea Scooter: No

Crew

Crew of CUPCAKE|Captain Captain

Crew of CUPCAKE|First Officer First Officer

Crew of CUPCAKE|Chief Engineer Chief Engineer

Crew of CUPCAKE|Chef Chef

Crew of CUPCAKE|Chief Stewardess Chief Stewardess

Crew of CUPCAKE|2nd Stewardess 2nd Stewardess

Crew of CUPCAKE|Deckhand Deckhand

Captain: Michael Ingram

Captain Sean Hartel Plans and executes voyages across multiple oceans, from glacier ice fields to tropical reefs, helping keep routing and timing under control. With over 200,000 nautical miles logged as a professional captain, he brings deep mileage-based decision making to each day.

  • American nationality
  • 200,000+ nautical miles logged as a professional captain
  • Experience navigating ice fields and tropical reef areas
  • Runs a sportfishing charter operation in Panama

First Officer Calvin Van Wygaard Supports safe deck operations and guest water time with experience across Mediterranean and Caribbean seasons. Brings a sport science background that can help keep onboard fitness and wellness routines organized.

  • South African nationality
  • Maritime experience in the Mediterranean and Caribbean
  • BSc in Sport Science (Stellenbosch University)

Deckhand Dian Rautenbach Helps run day-to-day deck setup so guest water time and equipment handling stay organized. Brings strong interest in fishing and motorsports, useful for active days on the water.

  • South African nationality
  • From Cape Town, South Africa
  • Works toward a long-term goal of becoming a yacht engineer
  • Interests include fishing and motorsports

Chief Engineer Jo Jo Dadson Keeps engineering systems running so propulsion and onboard equipment stay reliable during the charter. Brings experience from commercial vessels and has moved into yachting in the last year.

  • Ghanan nationality
  • Born and raised in Tema, Ghana
  • Worked on several commercial vessels
  • Entered yachting about one year ago

Chief Stewardess Sarah Mason Runs interior service through busy Mediterranean and Caribbean seasons, keeping daily routines paced and orderly. Her background as a competitive swimmer supports confident, water-focused guest days.

  • British nationality
  • Competitive swimming background
  • Yachting experience in the Mediterranean and Caribbean
  • Previously worked for a Parkinson's charity in London

Second Stewardess Leonie Elbertse Brings graphic design training into the interior, with a focus on tablescapes and welcome drinks that set the tone early in the trip. Helps keep hospitality details consistent from morning setup through evening service.

  • South African nationality
  • Born in the Netherlands; moved to South Africa at a young age
  • Studied Graphic Design at university

Third Stewardess Kayla Tomlinson Supports the interior schedule so cabins and guest areas stay ready as plans shift between water time and meals. Her education studies and interest in diving fit well with active, outdoors-focused charters.

  • South African nationality
  • From Durban, South Africa
  • Studied education
  • Interests include fitness, horse riding, and diving

Chef Eric Davis Brings 30 years as an Executive Chef and about 12 years in yachting, helping keep meal timing consistent across charter days. His competition results at the Antigua Charter Boat Show back up a structured, plated dinner service.

  • American nationality; from central Michigan
  • Johnson and Wales University - Associate Degree in Culinary Arts (1992-1994) and Bachelor's Degree in Culinary Entrepreneurship (1994-1996)
  • 30 years as an Executive Chef; entered yachting about 12 years ago
  • Antigua Charter Boat Show Concourse du Chef: 2nd place (2015, up to 125ft) and 1st place (2016, 125-164ft)

Menu

 BREAKFAST


Fresh fruit platter, juice or smoothie, coffee & tea,


served daily


 


Everything Bagel with Smoked Salmon*


Hot everything bagel, toasted with scallion


cream cheese & smoked salmon


Spring Onion Frittata (VG)


Fried whipped eggs, ricotta, spring onions & dill


Italian Eggs Benedict*


Poached egg, silky hollandaise & crispy prosciutto over a toasted English muffin


Truffle Scramble Eggs (VG)


Whipped eggs with truffle salt & crème fraîche, over brioche toast with


blistered cherry tomatoes


Southwest Scramble


Whipped eggs, chorizo or ham, peppers, jalapeños & onion, cheddar cheese.


Avocado Toast (VG)(V)


Smashed avocado, sliced heirloom tomato, any style egg


Omelet (VG)


Cheese, Southwest, or Vegetable


Breakfast Proteins


Bacon, breakfast sausage or plant based sausage (V)


Hangover Homefries (VG)


Fried potatoes with peppers, onions & paprika


Cinnamon French Toast


Cinnamon Raisin bread coated in egg batter then toasted & served with


fresh berries


Tropical Smoothie Bowls (VG)(V)


Blended açaí & banana, topped with granola, coconut,


blueberries, honey or agave


Yogurt & Granola (VG)


Oatmeal (V)


 


 


 


 


* items are chefs favorites, (V) vegan, (VG) vegetarian


LUNCH


All lunch items may be adjusted


 to dietary preference on request


*vegetarian options available for all meals


 


Gazpacho (VG)(V)


Tomato, cucumber, bell peppers, red onions, garlic, fresh herbs, blended until smooth & then chilled for a refreshing Spanish summer dish


 


Sweet Potato Curry Soup (VG)(V)


Roasted sweet potato, shallot, curry spices, coconut milk, blended & topped with roasted spiced chickpeas


 


Lentil Curry Soup (VG)(V)


Lentils, curry spices, tomatoes & onion served with rice


 


Tuna Niçoise Salad*


Grilled Tuna soft boiled egg, tomato, mixed greens, served with a lemon caper vinaigrette


 


Wardolf Chicken Salad


Roasted chicken breast, apple, red grapes, celery, walnuts, & yoghurt served over mixed greens


 


Moroccan Chickpea Salad (VG)


Quinoa, Spinach, Avocado, Carrot, Cucumber, Pistachio, Feta, Fresh Herbs, Lemon


 


Grilled Chicken Kale Caesar Salad


Grilled chicken with kale, croutons, parmesan & homemade Caesar dressing


 


 


Chicken Milanese*


Italian breaded chicken breast, served with arugula, parmigiano shavings & lemon wedges


 


El Fresco Mexican Salad


Shredded chicken breast or steak, corn, tomato, black beans, chile, crema fresca, cotija cheese over romaine lettuce, served with a lime cilantro vinaigrette


 


Roasted Beet Root & Burrata (VG)


 Roasted whole beets, burrata cheese, toasted pine nuts & balsamic glaze


 


 


Grilled Tuscan Chicken*


Grilled marinated lemon chicken breast, grilled zucchini, bell peppers, & eggplant


 


Tuna Poke Bowl


Sushi grade ahi tuna served over avocado, edamame, pineapple, cucumber, ginger-soy, white rice


Grilled Red Snapper


Grilled red snapper served with zucchini ribbons, tomato, cauliflower cous cous


 


Mahi Mahi Fish Tacos


Blackened mahi mahi, chipotle mayo, pico de gallo, cabbage, lime with toasted corn tortillas


 


Blackened Snapper


Blackened Snapper with Corn & Zucchini Succotash


 


Italian Specialty Panini*


Served hot or cold, imported meats from Italy, provolone, basil pesto & arugula on fresh baked focaccia bread


 


 


 


 


 


 


 


 


 


 


 


 


 


 


 


 


 


 


 


 


 


 


 


* items are chefs favorites, (V) vegan, (VG) vegetarian


 


 


Entreés & Canapes


 


Charcuterie*


Assorted cured meats, local cheeses, fruits & sweets served with an assortment crackers & toasts


 


Hummus & Crudités (VG)(V)


Fresh made garlic hummus with roasted pine nuts & assorted with fresh carrots, cucumbers, radishes, & pita chips


 


Smoked Salmon Sushi Roll ups


Smoked Salmon rolled up with scallion cream cheese, avocado & cucumber


 


Caviar & Blinis


Tsar Imperial Ossetra Caviar, blinis, boiled eggs, fried baby potatoes, onions, crème fraîche,  chives


 


Salmon Poké


Yuzu Salmon, cucumber, & pineapple with wonton crisps


 


Coconut Prawns


Freshly battered in coconut & panko, fried and served with Sweet Chilie Sauce


 


Caprese Skewers (VG)


Heirloom cherry tomato & bocconcini mozzarella, fresh basil & aged balsamic reduction


 


Pao De Queijo* (VG)


Mini tapioca cheese puffs with chives


 


Roasted Tomato Bisque Shooters


Shooters filled with creamy roasted tomato bisque & fresh basil


 


 


 


 


 


 


* items are chefs favorites, (V) vegan, (VG) vegetarian


DINNER


All dinner items may be adjusted


 to dietary preference on request


*vegetarian options available for all meals


 


Surf & Turf


Butter poached lobster & seared filet mignon, demi glace reduction, roasted asparagus, parsnip purée


 


NY Strip Steak Au Poivre


Peppered NY strip steak, cognac cream sauce, sautéed spinach, roasted fingerling potatoes


 


Southwest Ribeye Steak*


Grilled bone-in ribeye steak seasoned with chef’s secret 12 spice blend, chimichurri, loaded sweet potato


 


Beef Tenderloin


Sous vide beef tenderloin, horseradish cream, asparagus & truffle potato puree


 


Herb Crusted Rack of Lamb


Roasted basil crusted lamb, served with slow roasted tomatoes & potato purée


 


Chicken Piccata


Seared chicken breast then braised in white wine, lemon, garlic & capers over spaghetti


 


Seafood Cioppino*


White fish, clams & mussels served in a tomato based


fish stew with white wine, fennel & garlic focaccia


 


Chilean Sea Bass


Seared sea bass, saffron beurre blanc served with wild rice & broccolini


 


Saffron Prawns & Risotto


Prawns, saffron beurre blanc served


with champagne prawn risotto with peas


 


Blackened Mahi Mahi


Blackened mahi mahi served with mango salsa, salad & coconut rice


 


Miso Salmon


Miso crusted salmon over sauteed bok choy & coconut black rice


 


Branzino alla Puttanesca*


Italian sea bass pan seared & cooked in cherry tomatoes, kalamata olives, garlic & chile, served over arugula


*vegetarian option with pasta


 


Parpadelle Bolognese


Slow braised beef, pork, & veal in a tomato based sauce over fresh parpadelle pasta


*vegetarian option available


 


Prawn & Mussel Red Thai Curry


Prawn shell stock, red curry paste, prawns & mussels cooked with garlic, lemongrass, ginger, mushrooms, & bell peppers in a coconut curry broth over rice


*vegetarian option available with tofu


 


Melanzane Parmigiana* (VG)


Italian breaded eggplant fried then layered with marinara sauce & mozzarella


cheese, baked (grandma recipe)


 


Spaghetti Alla Pomodoro* (VG)(V)


 Fresh tomatoes, onions, garlic, olive oil served over fresh spaghetti


 


 


 


 


 


 


 


 


 


 


 


 


 


 


 


 


 


 


 


 


* items are chefs favorites, (V) vegan, (VG) vegetarian


Desserts


 


Dark Chocolate Tart (V)(GF)


Dark chocolate coconut cream with a chocolate almond flour crust sprinkled with sea salt


 


Tiramisu


Lady fingers dipped in coffee liquor, layered with mascarpone cream


 


Chocolate Lava Cakes


Chocolate cakes with gooey center served with vanilla bean ice cream


 


Lemon Torta Caprese (GF)


White chocolate and lemon zested almond flour cake


 


Lemon Tart


Served with Lemon Curd


 


Vanilla Panna Cotta


Vanilla bean infused cream with wild berry coulis


 


Banana’s Foster


Brûléed banana slices in rum, brown sugar, & spices served with vanilla ice cream


 


Crème Brûlée


Vanilla bean custard with fresh berries


 


Chocolate Avocado Mousse (V)


Avocado infused with cocoa, served with dehydrated berries & pistachios


 


Baked Alaska


Sponge cake, black forest ice cream coated with brûléed whipped meringue


 


 


 


 


 


 


 


 


* items are chefs favorites, (V) vegan, (VG) vegetarian

Reviews

CUPCAKE
Summer 2023
"It was a wonderful trip--we loved the crew! Captain Nick has built a great team of overqualified individuals that my wife kept saying doubled as models. We had various friends of ours join us on board for different days, which I know can be taxing on the crew, but not only was the chef prepared for more people, the whole crew made everyone feel welcome. They were very accommodating. Our friends had the time of their lives, most of them having never experienced something like that! And the boat's sky lounge with the black jack table was an unexpected hit. The kids and the adults were up there every night for hours--it really brought everyone together. My whole family loved our trip on CUPCAKE. We never did get to catch tuna with Captain Nick though, so I guess we'll just have to join them again."
CUPCAKE
Winter 2023
All I have to say is WOW! And Thank you!!

Thanks for an amazing time that exceeded all expectations. The crew, led by Captain Nick's skills (functioning way beyond his years), made the trip truly exceptional. The Interiors team rock-solid performance and the phenomenal chef, added to the outstanding experience. The attention to detail in boat cleanliness and the top-notch amenities (the beds, the sheets, the air conditioning, the water pressure in the showers) were simply outstanding. The tenders and seabobs made for perfect adventures, like swimming alongside a big turtle. My friends and I are still buzzing about this trip, with memories that will last a lifetime. Cheers to Cupcake and its crew for making us feel like royalty!
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    CUPCAKE

    Price Terms: Plus Expenses

    Price from $132,000/week

    High season $152,000/week

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    Yachts are usually 80% booked for the main season. If you are considering a charter in this time period, inquire now!

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