Accurate conversions for 40+ ingredients flour, sugar, butter, oats, honey, and more.
Grams to Cups &
Cups to Grams
The Calculator
ℹ️ 1 cup = 240 ml · 1 tbsp = 15 ml · 1 tsp = 5 ml. Flour measured by scoop-and-level method.
Common Quick Conversions
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How Many Grams Are in a Cup? (Quick Answer)
There's no single answer about Grams to Cups Conversion Calculator, because it depends on the ingredient. A cup of feather-light powdered sugar weighs far less than a cup of dense, packed brown sugar. As a fast reference:
| Ingredient | Grams per 1 Cup |
|---|---|
| Water | 240g |
| Granulated sugar | 200g |
| All-purpose / plain flour | 125g |
| Butter | 227g |
| Milk | 240g |
| Cocoa powder | 100g |
For anything more specific — or to convert in the other direction — use the calculator above or jump to the full ingredient tables further down the page.
Why a "Cup" Isn't Always the Same Weight
Even seasoned bakers can end up with a different weight of 1 cup of an ingredient, and there are a number of reasons for this.
There is a small variation in cup sizes. The standard size for a cup in the USA is 236.6 ml, but most cups that are sold in stores round this to 240 ml. Some brands are available at about 250 ml. If it is important to know the exact volume, you can determine it from your own set.
The outcome is different depending on the contents of the cup. Take the flour out of the bag without sifting and you will pack more than if you sift it first and spoon it in lightly — and sometimes a considerable amount more, 20–30% by weight. Honey or treacle can also leave a residue in the cup, affecting how much you retrieve.
All ingredients do not fit into cups in a perfect form. When using chopped nuts, there are air gaps; with cold butter, pockets of air form. This is the inherent drawback of measuring in volume, not weight.
What Is Spoon and Level? The Method Behind These Conversions.
All dry ingredients in our tables are spooned, not scooped, and not packed down, then levelled with the flat edge of a knife — this is called the "spoon and level" procedure. Firmly packed ingredients, such as brown sugar, are listed separately because recipes generally call for them to be packed tightly into the cup. Soft ingredients (butter or cream cheese) are pressed in with the back of a spoon and smoothed at the top level.
If you measure differently, your results are likely to be slightly off from these charts — which is why a kitchen scale puts the guesswork out of measuring.
Grams to Cups Conversion Chart by Ingredient
Sugar & Sweeteners
| Cup Amount | Granulated Sugar | Caster / Fine Sugar | Brown Sugar (packed) | Powdered / Icing Sugar |
|---|---|---|---|---|
| 1 tsp | 4g | 4g | 5g | 3g |
| 1 tbsp | 13g | 13g | 14g | 8g |
| ¼ cup | 50g | 50g | 55g | 30g |
| ⅓ cup | 67g | 67g | 73g | 40g |
| ½ cup | 100g | 100g | 110g | 60g |
| 1 cup | 200g | 200g | 220g | 120g |
Flour & Starches
| Cup Amount | All-Purpose / Plain Flour | Self-Rising Flour | Whole Wheat Flour | Cornstarch / Cornflour |
|---|---|---|---|---|
| 1 tsp | 3g | 3g | 3g | 2g |
| 1 tbsp | 8g | 8g | 8g | 8g |
| ¼ cup | 31g | 31g | 33g | 30g |
| ⅓ cup | 42g | 42g | 43g | 40g |
| ½ cup | 63g | 63g | 65g | 60g |
| 1 cup | 125g | 125g | 130g | 120g |
Butter, Margarine & Oil
| Cup Amount | Butter | Margarine | Vegetable Oil |
|---|---|---|---|
| 1 tsp | 5g | 5g | 5g |
| 1 tbsp | 14g | 14g | 14g |
| ¼ cup | 57g | 57g | 55g |
| ⅓ cup | 76g | 76g | 73g |
| ½ cup | 114g | 114g | 109g |
| 1 cup | 227g | 227g | 218g |
Quick conversion: A single US stick of butter = 113g = ½ cup = 4 oz.
Milk, Cream & Other Liquids
| Cup Amount | Milk | Heavy / Double Cream | Buttermilk |
|---|---|---|---|
| 1 tsp | 5g | 5g | 5g |
| 1 tbsp | 15g | 15g | 15g |
| ¼ cup | 60g | 60g | 60g |
| ⅓ cup | 80g | 80g | 80g |
| ½ cup | 120g | 120g | 120g |
| 1 cup | 240g | 240g | 240g |
Cocoa Powder & Other Baking Staples
| Cup Amount | Cocoa Powder | Ground Almonds | Desiccated Coconut |
|---|---|---|---|
| 1 tsp | 2g | 2g | 2g |
| 1 tbsp | 6g | 7g | 5g |
| ¼ cup | 25g | 28g | 20g |
| ⅓ cup | 33g | 37g | 27g |
| ½ cup | 50g | 56g | 40g |
| 1 cup | 100g | 112g | 80g |
Cups to Grams: Quick Reference for Common Amounts
| Grams | Water | Sugar | Flour | Butter |
|---|---|---|---|---|
| 50g | — | ¼ cup | ⅖ cup | 3½ tbsp |
| 100g | — | ½ cup | ⅘ cup | ¾ cup minus 1 tbsp |
| 200g | ⅚ cup | 1 cup | 1⅗ cups | scant 1 cup |
| 250g | 1 cup + 1 tbsp | 1¼ cups | 2 cups | 1 cup + 2 tbsp |
| 500g | 2 cups + 1 tbsp | 2½ cups | 4 cups | 2¼ cups |
Converting to Ounces and Millilitres
Once you have grams, ounces and millilitres are simple from there:
- Grams to ounces: divide grams by 28.35 (or multiply by 0.035)
- Ounces to grams: multiply ounces by 28.35
- Cups to millilitres: multiply cups by 240 (rounded US cup) or 236.6 for the precise conversion
- Millilitres to cups: divide millilitres by 240
This matters most for liquids — a "cup" of water and a "cup" of millilitres are essentially interchangeable, but oil, honey, and syrup are slightly denser, so their gram weight per cup will differ from their millilitre volume even though the cup size stays the same.
Should You Use a Kitchen Scale or Measuring Cups?
For everyday cooking, cups are perfectly fine. For baking, a digital kitchen scale is worth the small investment, for a few practical reasons:
- Consistency: weight doesn't change based on how firmly you pack an ingredient.
- Speed and fewer dishes: most scales have a "tare" button, so you can weigh several ingredients straight into the same bowl instead of washing a measuring cup between each one.
- Awkward ingredients are easier: sticky ingredients like honey, golden syrup, or nut butter are far simpler to weigh directly into a bowl than to scrape out of a cup.
- Better accuracy for leavened bakes: small differences in flour or sugar weight can noticeably change the texture of bread, cakes, and pastry.
If you only have cups, that's fine too — just try to measure consistently (always spoon-and-level, or always scoop-and-pack) so your results are repeatable from one bake to the next.
A Note on "Scant" and "Heaped" Cups
Sometimes "scant cup" (just under a full cup) or a "heaped cup" (heaped, usually rounded on top) are called for. These are not included in the conversion tables above as they are entirely dependent on how much is added, and this varies hugely depending on the ingredient and the shape of the cup. For precise measurements, always use weights in grams.
Final Tips for Accurate Conversions
- When a recipe gives both cups and grams, trust the grams.
- Always use the same filling method (spoon-and-level or scoop-and-pack) throughout a single recipe for consistent results.
- For sticky ingredients like honey, syrup, or treacle, weighing directly into the bowl avoids losing product stuck to the cup.
- Keep a printed copy of the tables above near your baking station, or bookmark this page for quick reference next time you're converting on the fly.