Quick calculator
Values are approximate, based on typical ingredient density (USDA FoodData Central and standard baking references). Spooned-and-levelled measurements, not scooped-and-packed.
Converting a whole recipe, not just one ingredient?
Paste it into our free recipe converter and every line converts to grams at once.
Full conversion chart
| Ingredient | 1 cup | ¾ cup | ½ cup | ⅓ cup | ¼ cup |
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Ingredient density data
Density values are sourced from the USDA FoodData Central database, which is a publicly available US government dataset. It is bundled into the page and does not require any outbound request to use.
Why cups to grams isn't one fixed number
A cup is a unit of volume. Grams measure weight. The two only line up consistently for a single ingredient at a time, because every ingredient packs into a cup differently. A cup of flour is light and full of air pockets; a cup of honey is dense and leaves no gaps. That's why "1 cup = X grams" is only ever true for the specific ingredient it was measured for.
This is also why baking recipes written in grams tend to turn out more consistently than ones written in cups: 120g of flour is 120g of flour, no matter how it was scooped, tapped, or packed into the cup.
How to convert cups to grams accurately
Pick the ingredient in the calculator above, or find it in the chart, and use the gram figure for the closest cup amount. For measurements that don't map to a clean fraction, like 2.5 cups, multiply the 1-cup gram value by the number of cups.
If you're converting several ingredients from a full recipe at once rather than looking one up at a time, our full recipe converter parses the whole ingredient list and converts everything to grams in one pass.
FAQ
Common questions
It depends on the ingredient. A cup measures volume, not weight, so a cup of flour (about 120g) weighs much less than a cup of butter (about 227g) or a cup of honey (about 340g). There's no single number that works for every ingredient.
No. 240g per cup is roughly right for water and similar liquids, but it's wrong for almost everything else. Dry, dense, or airy ingredients each pack into a cup differently, so flour, sugar, and oats all land on a different gram figure.
About 120 grams, spooned into the cup and levelled off. Scooping the cup straight into the bag packs the flour down and can push the weight closer to 140-150 grams, a common cause of dense bakes.
Granulated white sugar is about 200 grams per cup. Brown sugar is heavier, around 220 grams, because it's packed down. Powdered sugar is lighter, around 120 grams, since it's aerated.
About 227 grams, which is also 2 standard US sticks of butter. Half a cup is 1 stick, or about 113 grams.
Weight is exact and cups aren't. How firmly an ingredient is packed, scooped, or levelled can shift a cup measurement by 10-20%, which matters in baking. A kitchen scale removes that variation entirely.