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CUPCAKE Yacht Description

  • E-foil board (Fliteboard):
    Today’s most popular toy for silent “flying” above the water in calm bays.
  • Water slide from boat deck:
    Instant high-energy fun for kids and adults, straight from deck to sea.
  • Stabilizers at anchor:
    Less rolling at night and during meals, making onboard time and sleep more comfortable.

Serious play platform. CUPCAKE is a 132ft Westship built in 2000 and refit in 2022, set up for up to 12 guests in five cabins. This one is for groups who want the yacht to be the base camp and the toy store.

Water time, on tap. The 2024 HCB 39 tow tender (twin 600hp Mercury outboards) plus a 20ft inflatable beach lander make getting off the mothership quick and painless. Slide from the boat deck. Then do it again.

Toys that matter. Two Waverunners, two SeaBobs, an e-foil (Fliteboard), waterskis, wakeboard, towables, snorkeling gear, and inflatables (including Partybana) keep the day moving without anyone asking “so what now?”. There’s also a swim platform for easy in-and-out.

Deck life and downtime. The sundeck has a Jacuzzi and wet bar with shaded table space, and there’s a gym onboard when someone decides vacation should include “a quick session.” At anchor stabilizers are fitted, so the boat stays calmer when the group is spread between sunpads and snacks.

A cabin mix with options. The on-deck, full-beam owner’s suite has a king and an en-suite with a Jacuzzi bathtub, while the remaining staterooms include a VIP king, two queens, and a flexible cabin with a queen, a twin, and a Pullman. Everyone gets an en-suite shower, with those bathrooms refitted in 2022.

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?

CUPCAKE sleeps 12 guests across 5 cabins
Cabin Bed Size Bathroom Details AC
Owner's (Main Deck) Full-Beam Suite King size bed En-suite; separate shower and Jacuzzi bath Full
VIP Cabin (Port Forward) King size bed En-suite bathroom (shower) Full
Guest Cabin (Port Aft) Queen size bed En-suite bathroom (shower) Full
Guest Cabin (Starboard Forward) Queen size bed En-suite bathroom (shower) Full
Guest Cabin (Starboard Aft) Queen + Twin + Pullman En-suite bathroom (shower) Full

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 Terms

Plus Expenses - add APA to the price you see

Plus Expenses arrangement includes the boat and crew only (without tip).

All additional/variable expenses such as Gas and Food are deducted from an Advance Provisioning Allowance (APA) - an additional deposit that is added on top of the charter price.

The expenses, such as provisioning, fuel, marina fees, are deducted from the APA. The APA is based on the price of the yacht and ranges from 15% (crewed sailing yachts) to 30% (motor yachts with higher fuel consumption).

For a motor yacht like CUPCAKE, the expected APA is 25% to 40% of the charter price ($33,000 - $52,800), making the charter cost $165,000 to $184,800. Exact amount will be confirmed after inquiry.

You can actively control these expenses in your preference sheet (local vs. imported beverages) and by choice of itinerary (distances traveled).

The remainder of the APA is returned after charter.

CUPCAKE Yacht Charter Price

# of charter days Base Price APA (deposit for provisioning, fuel, docking fees, etc) Total Note
14 day charter 264,000USD to 304,000USD 52,800USD to 91,200USD 316,800USD to 395,200USD Discounts outside the main season are common.
7 day charter 132,000USD to 152,000USD 26,400USD to 45,600USD 158,400USD to 197,600USD Standard charter rate, base for all calculations.
3 day charter 66,000USD to 76,000USD 13,200USD to 22,800USD 79,200USD to 98,800USD The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
132,000USD / 6 * 3 days = 66,000USD

All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.

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

Water sports listings need to be confirmed upon interest; check with your broker.
Toy description
Jet Skis 2 personal watercraft.
Waverunners 2 2024 Yamaha VX Cruiser (3-seater, 1049cc).
Seabobs 2 underwater scooters for cruising on the surface and below.
E-foil E-foil board (Fliteboard) for electric hydrofoil riding above the water.
Towable tube Towable tube for towing behind the tender.
Banana boat Banana boat towable.
Partybana Partybana inflatable platform.
Inflatable docks 3 inflatable docks.
Inflatable beach chairs 8 inflatable beach chairs.
Floating saddles 6 floating saddles.
Inflatable mesh ring 10’ inflatable mesh ring.
Floating mats Floating mats for relaxing on the water.
Water slide Slide from Boat Deck.
Kayaks 2 1-person kayaks.
Clear canoe 1 clear canoe.
Paddleboards 4 paddleboards.
Convertible SUP/kayaks 2 BOTE stand-up paddle board/kayaks (convertible).
Wakeboard Wakeboard.
Water skis Water-Skis (adult & junior).
Snorkeling gear 14 sets of snorkel gear.
Kids’ snorkeling gear 4 sets of kid’s snorkel gear.
Fishing gear Fishing gear for guests.
Fishing rod 1 fishing rod.

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

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

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 & chilled
  • Sweet Potato Curry Soup (VG)(V) - Roasted sweet potato, shallot, curry spices, coconut milk, 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, with lemon caper vinaigrette
  • Wardolf Chicken Salad - Roasted chicken breast, apple, red grapes, celery, walnuts & yoghurt on 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 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 with 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 over avocado, edamame, pineapple, cucumber, ginger-soy, white rice
  • 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 - With Corn & Zucchini Succotash
  • Italian Specialty Panini* - Hot or cold, imported Italian meats, provolone, basil pesto & arugula on fresh focaccia bread

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

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 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, slow roasted tomatoes & potato purée
  • Chicken Piccata - Seared chicken breast braised in white wine, lemon, garlic & capers over spaghetti
  • Seafood Cioppino* - White fish, clams & mussels in 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 with champagne prawn risotto and peas
  • Blackened Mahi Mahi - Served with mango salsa, salad & coconut rice
  • Miso Salmon - Miso crusted salmon over sautéed bok choy & coconut black rice
  • Branzino alla Puttanesca* - Italian sea bass pan seared in cherry tomatoes, kalamata olives, garlic & chile over arugula (vegetarian pasta option available)
  • Parpadelle Bolognese - Slow braised beef, pork, & veal in tomato 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 coconut curry broth over rice (vegetarian option available with tofu)
  • Melanzane Parmigiana* (VG) - Breaded eggplant 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

  • Dark Chocolate Tart (V)(GF) - Dark chocolate coconut cream with 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

Charcuterie*, Hummus & Crudités (VG)(V), Smoked Salmon Sushi Roll ups, Caviar & Blinis, Salmon Poké, Coconut Prawns, Caprese Skewers (VG), Pao De Queijo* (VG), Roasted Tomato Bisque Shooters.

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

Chef Eric brings 30 years of expertise, blending classic techniques with innovative flavors and fresh, vibrant ingredients.

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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    MM slash DD slash YYYY


    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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