Cups to Grams Converter
Convert cups to grams and grams to cups for 30 cooking ingredients. Quick fraction buttons, ingredient selector, and reference table.
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cups
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1 cups of All-Purpose Flour = 125 g
125 g
Equivalent in ounces
4.41 oz
Equivalent in tablespoons
16 tbsp
Cups to Grams Quick Reference
| Ingredient | 1/4 cup | 1/3 cup | 1/2 cup | 1 cup | 2 cups |
|---|---|---|---|---|---|
| All-Purpose Flour | 31 g | 42 g | 63 g | 125 g | 250 g |
| Bread Flour | 33 g | 43 g | 65 g | 130 g | 260 g |
| Granulated Sugar | 50 g | 67 g | 100 g | 200 g | 400 g |
| Brown Sugar (packed) | 55 g | 73 g | 110 g | 220 g | 440 g |
| Powdered Sugar | 30 g | 40 g | 60 g | 120 g | 240 g |
| Butter | 57 g | 76 g | 114 g | 227 g | 454 g |
| Cocoa Powder | 25 g | 33 g | 50 g | 100 g | 200 g |
| Rolled Oats | 20 g | 27 g | 40 g | 80 g | 160 g |
| Water | 59 g | 79 g | 119 g | 237 g | 474 g |
| Honey | 85 g | 113 g | 170 g | 340 g | 680 g |
Cups to grams converter. Ingredient-specific weight for every cup measurement.
A cup of flour weighs about 125 grams, but a cup of sugar weighs 200 grams — this tool converts each ingredient's cups into its true weight in grams. It covers dozens of common baking ingredients and works both ways: enter cups to get grams, or grams to get cups.
What Is a Cups to Grams Conversion (and Why the Ingredient Matters)
One cup of all-purpose flour weighs about 125 grams, one cup of granulated sugar weighs 200 grams, and one cup of butter weighs 227 grams — the same "one cup" nearly doubles in weight depending on what's in it. Cups to grams conversion is the step that turns a recipe's volume measurement (cups) into the weight (grams) a kitchen scale actually reads, using each ingredient's density.
The reason this trips people up is that a cup measures space, not mass, and how much fits into that space is entirely an ingredient property. It also depends on how you fill the cup: scooping flour straight from the bag compresses it and can add 20% more weight than spooning it in and leveling the top. That variability is exactly why most published baking recipes — and nearly every professional kitchen — list weights in grams. A scale removes the guesswork, but only once you know the gram equivalent of the cups written in your recipe.
This converter handles dozens of everyday cooking and baking ingredients — flours, sugars, butter and oils, dairy, honey, rolled oats, cocoa powder and more — in both directions. Enter cups to get grams, or enter grams to get cups. It uses the US customary cup (236.588 mL) by default, the standard in American recipes; if your measuring cup is a 250 mL metric cup, expect the gram values to run about 5.7% higher.
How to Use the Cups to Grams Converter
Converting takes three steps, and the first one carries all the weight — literally. Because grams depend entirely on density, choosing the right ingredient is what makes the answer correct.
1. Pick the ingredient. Select what you're measuring from the list — all-purpose flour, granulated sugar, butter, and so on. This is the step that matters most: one cup of flour is 125 g but one cup of sugar is 200 g, so the wrong ingredient produces the wrong number every single time.
2. Enter the amount. Type the cups from your recipe (decimals are fine — 2.25 cups, 0.75 cups) and the grams appear instantly. You can also work backward and enter grams to find out how many cups that is.
3. Read the result and weigh. Set your scale on a flat surface, place an empty bowl on it, press tare to zero the reading, then add the ingredient until the display matches the gram figure.
A quick example: a recipe calling for 2.25 cups of all-purpose flour converts to 2.25 × 125 ≈ 281 g. Going the other way, 500 g of granulated sugar ÷ 200 = 2.5 cups. The converter defaults to the US cup (236.588 mL); if you're using a 250 mL metric cup, the gram values run about 5.7% higher, so weigh accordingly.
The Cups to Grams Formula
- = Grams — the ingredient's weight, the figure a kitchen scale reads.
- = Cups — the recipe volume; decimals and fractions both work (0.5, 0.75, 2.25).
- = Density — the ingredient's weight per US cup (236.588 mL). This term does all the work: 125 g/cup for flour, 200 g/cup for sugar, 227 g/cup for butter, 340 g/cup for honey.
The math is a single line — grams = cups × density — but the density term is where the entire answer lives. Multiply your cups by the ingredient's grams-per-cup value to get the weight: 2 cups of flour = 2 × 125 = 250 g, while 2 cups of honey = 2 × 340 = 680 g, more than double the weight for the same volume because honey is far denser. To go the other way, divide instead of multiply — cups = grams ÷ density — so 500 g of flour ÷ 125 = 4 cups and 300 g of granulated sugar ÷ 200 = 1.5 cups. Fractions scale linearly, so half a cup of flour is 125 ÷ 2 = 62.5 g. The only figure you ever have to look up is the density, and that is exactly what this converter stores for every ingredient.
Cups to Grams Examples: Why the Ingredient Decides the Weight
One cup, four ingredients, four different weights
Fill the exact same one-cup measure with four staples and the scale reads four different numbers: all-purpose flour is 125 g, granulated sugar is 200 g, butter is 227 g, and honey is 340 g. That is the whole reason there is no single "cup to grams" number. Honey weighs about 2.7 times as much as flour for the identical volume because it is far denser; sugar is 1.6 times the weight of flour, and butter about 1.8 times. Whenever you convert, the ingredient you pick decides the answer and the cups are just the multiplier.
Converting a cake recipe from cups to grams
A cake recipe lists 2 cups flour, 1 cup granulated sugar, 1/2 cup butter, and 1/4 cup cocoa powder. Converted with each ingredient's own density: 2 × 125 = 250 g flour, 1 × 200 = 200 g sugar, 1/2 × 227 = 113.5 g butter (one stick), and 1/4 × 100 = 25 g cocoa powder. If you had applied one flat "1 cup = 240 g" figure to everything, the flour alone would come out at 480 g — nearly double the correct 250 g — and the batter would be unworkable. Picking the right ingredient each time is what keeps the ratios intact.
Butter: 1 cup = 2 sticks = 227 g
Butter is the ingredient people most often measure by volume, because US sticks are printed with tablespoon and cup marks on the wrapper. One cup of butter weighs 227 g, which is exactly 2 standard sticks; one stick is 1/2 cup, or 113.5 g; and 1/4 cup is half a stick at about 56.8 g. Salted and unsalted butter weigh the same per cup, so a recipe asking for "1 1/2 cups butter" means 1.5 × 227 = 340.5 g, or three sticks.
Fractional cups scale straight off the one-cup weight
You never need a separate chart for halves and thirds — every fraction scales linearly from the one-cup figure. With all-purpose flour at 125 g per cup: 3/4 cup = 125 × 0.75 = 93.75 g, 1/2 cup = 62.5 g, 1/3 cup ≈ 41.7 g, and 1/4 cup = 31.25 g. The same trick works for any ingredient, so 3/4 cup of granulated sugar is 200 × 0.75 = 150 g, and 1/2 cup of honey is 340 ÷ 2 = 170 g.
Going backward: grams to cups
The converter runs in reverse too, which is what you need when a European recipe is written in grams and your only tools are US measuring cups. Divide the grams by the ingredient's density: 500 g flour ÷ 125 = exactly 4 cups, 300 g granulated sugar ÷ 200 = 1.5 cups, and 227 g butter ÷ 227 = 1 cup (2 sticks). Because the divisor changes per ingredient, 500 g of flour fills 4 cups but 500 g of honey fills less than 1.5 cups (500 ÷ 340 ≈ 1.47) — density cuts both ways.
Cups to Grams Reference Table (Common Baking Ingredients)
| Ingredient | 1 cup (g) | 1/2 cup (g) | 1/3 cup (g) | 1/4 cup (g) |
|---|---|---|---|---|
| All-purpose flour | 125 | 62.5 | 41.7 | 31.25 |
| Bread flour | 130 | 65 | 43.3 | 32.5 |
| Cake flour | 114 | 57 | 38 | 28.5 |
| Granulated sugar | 200 | 100 | 66.7 | 50 |
| Brown sugar (packed) | 220 | 110 | 73.3 | 55 |
| Powdered sugar | 120 | 60 | 40 | 30 |
| Butter | 227 | 113.5 | 75.7 | 56.75 |
| Whole milk | 244 | 122 | 81.3 | 61 |
| Water | 237 | 118.5 | 79 | 59.25 |
| Honey | 340 | 170 | 113.3 | 85 |
| Cocoa powder | 100 | 50 | 33.3 | 25 |
| Rolled oats | 80 | 40 | 26.7 | 20 |
Five Common Cups to Grams Mistakes
- Assuming every ingredient is "1 cup = 240 g." That figure is close to the weight of a cup of water, not flour. Apply it to flour and you would weigh out 240 g instead of the correct 125 g — nearly double — and the cake turns out dense and dry. Grams have to be looked up per ingredient, because density changes everything: flour 125 g, sugar 200 g, butter 227 g.
- Confusing the US cup with the metric cup. The US customary cup is 236.588 mL (this converter's default), while the metric cup used in Australia, New Zealand and Canada is 250 mL — about 5.7% larger. Follow an Australian recipe with a US cup and one cup of flour comes up roughly 7 g short.
- Treating packed and loose brown sugar as the same thing. When a recipe says "packed," one cup of brown sugar is about 220 g; scooped in loosely it can be closer to 180 g — a gap of more than 20%. Press it firmly into the cup with the back of a spoon, or better, weigh it directly.
- Forgetting that sifting makes flour lighter. Sifted flour holds more air, so one cup is about 115 g versus 125 g unsifted — roughly 8% less. "One cup sifted flour" means sift first, then measure; "one cup flour, sifted" means measure first, then sift. The order changes the weight.
- Measuring dry ingredients in a liquid cup, or the reverse. Dry measuring cups are filled to the brim and leveled off; liquid cups have a spout and a line you read at eye level. Their capacities match, but the technique doesn't, so mixing them up throws off the amount. Weighing in grams sidesteps the problem entirely.
Frequently Asked Questions About Cups to Grams
How many grams are in one cup of flour?
One cup of all-purpose flour weighs about 125 grams measured with the spoon-and-level method. Bread flour is a little heavier at roughly 130 g, and cake flour is lighter at about 114 g. Scoop flour straight from the bag and you can end up with 140 to 160 g per cup, because the flour compresses — enough to throw off a recipe.
How many grams are in one cup of sugar?
One cup of granulated white sugar weighs about 200 grams. Powdered (confectioners') sugar is lighter at roughly 120 g per cup thanks to its airy texture and added cornstarch, while packed brown sugar comes in around 220 g. Because those three differ by more than 80 g, you can't use one conversion number for all sugars.
How many grams is 1/4 cup of sugar?
A quarter cup of granulated sugar weighs 50 grams (200 g × 0.25). A 1/3 cup is about 66.7 g and a 1/2 cup is 100 g. Fractional cups scale linearly — just multiply the one-cup weight by the fraction.
How many grams are in one cup of butter?
One cup of butter weighs about 227 grams, which is 8 ounces, or 2 standard US sticks. A half cup (one stick) is roughly 113.5 g. Salted and unsalted butter weigh the same per cup, and because US sticks are printed with tablespoon marks, butter is one of the easier ingredients to measure by volume.
Why does one cup of different ingredients weigh different amounts?
Because a cup measures volume, not weight, and every ingredient has a different density. Honey is thick and heavy (340 g per cup), flour is light and airy (125 g per cup), and water sits between them (237 g per cup). That is precisely why cups to grams always starts with choosing the ingredient — and why bakers prefer to weigh.
Can I use a single cups-to-grams number for every ingredient?
No — one factor would give badly wrong results. One cup of water weighs 237 g, while one cup of rolled oats weighs just 80 g: nearly three times the weight for the same volume. Always use the ingredient-specific value. This converter includes dozens of ingredients, each with its own density.
What's the difference between a US cup and a metric cup?
A US customary cup is 236.588 mL; a metric cup — used in Australia, New Zealand and Canada — is 250 mL, about 5.7% larger. This converter defaults to the US cup, the standard in American recipes.
Does sifting flour change the cups-to-grams conversion?
Yes. Sifted flour is lighter and more aerated, so one cup is about 115 g compared with 125 g for unsifted (spoon-and-level) flour — roughly 8% less. "One cup sifted flour" means sift first, then measure the cup; "one cup flour, sifted" means measure first, then sift. The order produces different weights and can affect the texture of delicate cakes.
How do I convert cups to grams without a kitchen scale?
Use the reference table above to look up the gram equivalent, then measure carefully with standard cups using the spoon-and-level method — spoon the ingredient in and level the top with a straight edge instead of scooping. It's an estimate rather than a true weight, so for gram-level accuracy a digital scale is still the most reliable option, especially for flour and sugar.
How many grams are in one cup of honey?
One cup of honey weighs about 340 grams — roughly 2.7 times as much as a cup of flour, because honey is dense and heavy. By comparison, a cup of vegetable oil is about 218 g and a cup of whole milk 244 g. Weigh sticky liquids like honey directly, since what clings to a measuring cup can throw the amount off.
How many cups is 500 grams of flour?
500 grams of all-purpose flour is exactly 4 cups, because one cup weighs 125 g (500 ÷ 125 = 4). The same 500 g of granulated sugar is only 2.5 cups (500 ÷ 200), and 500 g of butter is about 2.2 cups. To turn any weight into cups, divide the grams by that ingredient's grams-per-cup density.
Is this cups-to-grams converter free, and how accurate is it?
Yes, it's free to use with no sign-up. The results are based on each ingredient's standard density measured by the spoon-and-level method, which is reliable enough to bake from at home. Real-world weight still varies a little with technique, humidity and brand, so for the most consistent results weigh on a scale rather than eyeball a measuring cup.