Cups to Grams Converter
Convert cups to grams for flour, sugar, butter, and other ingredients. Accurate baking measurements for recipes from any country.
Grams
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Ounces —
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Grams
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Ounces —
Tablespoons —
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Flour (g)
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Sugar (g) —
Butter (g) —
Milk (g) —
Water (g) —
Cocoa (g) —
Oil (g) —
Honey (g) —
Total Weight (g) —
Total Weight (oz) —
How to Use This Calculator
- Enter the number of cups you want to convert.
- Select the ingredient from the dropdown menu.
- The weight in grams and ounces is shown instantly.
- For fractions, use decimals (e.g. 0.5 for half a cup, 0.25 for quarter cup).
Formula
Grams = Cups × Grams per Cup (ingredient-specific)
Each ingredient has a unique density determining its weight per cup.
Example
Example: 2 cups of all-purpose flour:
2 × 125 g = 250 g
Frequently Asked Questions
- 1 cup of all-purpose (plain) flour weighs approximately 120–130 grams depending on how it is measured. The USDA standard is 125 g; sifted flour is lighter at about 110 g; scooped directly from the bag (packed) can reach 150 g. Bread flour is slightly denser at about 127–130 g per cup. Cake flour is lighter at about 100–114 g. Whole wheat flour weighs about 120–130 g per cup. These differences matter in baking: using a packed cup instead of a spooned-and-leveled cup could add 20–25% more flour to a recipe, making cookies dry or bread dense. For consistent results across different cooks and kitchens, baking recipes in grams are far more reliable than those using cups.
- 1 cup of granulated white sugar weighs approximately 200 grams (the most common reference value). However, sugar type affects the weight significantly: caster (superfine) sugar ≈ 200 g/cup; packed light brown sugar ≈ 220 g/cup; packed dark brown sugar ≈ 220–235 g/cup; powdered (icing/confectioners) sugar, sifted, ≈ 100–120 g/cup; raw/turbinado sugar ≈ 200–220 g/cup; coconut sugar ≈ 180–200 g/cup. When a recipe says "1 cup brown sugar, packed," it means firmly pressing the sugar into the measuring cup until level — this is what gives the 220 g figure. Powdered sugar, being very fine and air-trapping, varies the most by sifting and compaction, so weighing it is strongly recommended.
- 1 cup of butter weighs exactly 227 grams (8 oz or 2 US sticks). In the US, butter is sold in 1-pound blocks (454 g = 4 sticks = 2 cups) and in individually wrapped ½-cup (113 g) sticks. Common butter measurements: ½ cup = 113 g = 1 stick; ¼ cup = 56.75 g = ½ stick; 1 tablespoon = 14.2 g. UK and Australian butter is typically sold in 250 g blocks, where 1 cup (250 g block) does not exactly equal the US cup. Softened butter and melted butter pack slightly differently — for baking, use weight to ensure precision. In many European recipes, butter is given in grams directly, making this conversion straightforward.
- A cup measures volume, not weight. Different ingredients have different densities (mass per unit volume), so the same 236.6 ml cup holds very different amounts by weight. Density differences are dramatic: water = 240 g/cup; all-purpose flour = 125 g/cup (it is mostly air pockets); granulated sugar = 200 g/cup; butter = 227 g/cup; honey = 340 g/cup; rolled oats = 90 g/cup; cocoa powder = 85–100 g/cup; baking soda = 230 g/cup. Even the same ingredient varies by how it is measured: spooning and leveling flour gives 120–125 g while scooping directly gives 140–160 g. This is why professional bakers and pastry chefs use gram measurements exclusively — a gram is a gram regardless of ingredient density, packing method, or who is measuring.
- For baking, grams are strongly preferred over cups because baking is a precise science where small measurement errors compound. A 10–15% variation in flour quantity (easily caused by different scooping techniques) can make the difference between a tender cake and a dry, dense one. Grams eliminate this variability: 125 g is always 125 g. Most professional bakers, pastry chefs, and serious home bakers use a digital kitchen scale. That said, cups are convenient for casual cooking where precision matters less — a soup or stew will not be ruined by a slightly heaped cup of vegetables. If you must use cups for baking, always spoon the ingredient into the measuring cup and level off with a straight edge (do not scoop). For bread and pastry recipes in particular, weight measurements in grams are the international professional standard.