Cups to Grams Converter
Choose an ingredient and an amount. The converter uses that ingredient’s actual weight per cup.
Cups to grams by ingredient
Every ingredient has its own weight per cup, which is why there is no single answer to “how many grams are in a cup.” A cup of flour is around 120 g, a cup of sugar is 200 g, and a cup of honey is 340 g. Pick an ingredient above, or open one of the pages below for a full chart.
| Ingredient | Per US cup |
|---|---|
| All-Purpose Flour | 120 g |
| Bread Flour | 127 g |
| Whole Wheat Flour | 113 g |
| Cake Flour | 114 g |
| Almond Flour | 96 g |
| Cornstarch | 128 g |
| Granulated Sugar | 200 g |
| Brown Sugar (Packed) | 213 g |
| Powdered Sugar | 113 g |
| Honey | 340 g |
| Maple Syrup | 312 g |
| Milk | 245 g |
| Water | 237 g |
| Vegetable Oil | 218 g |
| Cocoa Powder | 85 g |
| Rolled Oats | 90 g |
| White Rice (Uncooked) | 185 g |
| Chocolate Chips | 170 g |
| Butter | 227 g |
Weights are standard averages for a US cup (about 237 ml). Packing and brand differences can shift real weights by 5 to 15 percent.
Why weighing is more accurate than cups
A cup measures volume, but a recipe cares about how much of the ingredient is actually in it. Flour can be packed or fluffy, brown sugar can be pressed or loose, and a cup of honey weighs about 1.4 times a cup of water. Two cooks following the same recipe with cups can end up with quite different amounts. Weighing removes that guesswork, which is why professional bakers work in grams.
How the way you scoop changes the weight
Dipping a cup straight into a bag of flour compacts it, and the scoop can hold 20 percent or more extra flour than the 120 g standard. Instead, fluff the flour with a spoon, spoon it into the cup, and level the top with a knife. If you have a scale, skip the cup altogether.
Worked examples
- 2¼ cups all-purpose flour: 2.25 × 120 g = 270 g
- ¾ cup honey: 0.75 × 340 g = 255 g
- 1 cup packed brown sugar: 213 g
- 1½ cups granulated sugar: 1.5 × 200 g = 300 g
Using a kitchen scale
- Place your bowl on the scale and press the tare button to reset it to zero.
- Add the first ingredient until you reach its weight, tare again, and add the next one. This saves washing measuring cups.
- Switch the scale to grams for the most precise readings.
Not every cup is the same
A US cup is about 237 ml, while a metric cup, used in Australia, New Zealand and many other countries, is 250 ml. Tablespoon sizes also differ, and recipes from outside the US may not match the table above. When a recipe gives both cups and grams, trust the grams.
Frequently asked questions
Why does my recipe use a different weight for a cup of flour?
Different sources use different measuring methods. 120 g is a common standard for spooned and leveled all-purpose flour, and some books use 125 g or 140 g.
Should I sift before or after measuring?
If a recipe says “1 cup sifted flour,” sift first and then measure. If it says “1 cup flour, sifted,” measure first and then sift. When weighing, the order does not matter.
How accurate are these numbers?
They are averages. Brand, humidity and how the ingredient is packed can move the real weight by 5 to 15 percent, so treat the figures as a reliable starting point.