Cups to grams converter
Fractions work: 1 1/2, ¾, 0.5
1 cup of all-purpose flour weighs
120g4.23 oz
Same as 16 tbsp · 8 fl oz · 237 ml
US cups and spoons
Common amounts of all-purpose flour
Weights: King Arthur Baking ingredient weight chart
Measured by spooning into the cup and leveling. Scooping straight from the bag packs it and can add 15% or more.
How it works
- 1Choose an ingredient. Each one uses its own weight per cup from King Arthur Baking's ingredient weight chart.
- 2Type an amount the way a recipe writes it: 1, 1/2, 1 1/3 or ¾, in cups, tablespoons, teaspoons, fluid ounces or ml.
- 3Read the grams (and ounces), or use the table to convert every common cup size at once.
Cups to grams chart
The ingredients people convert most, in grams. Tap a name for its full chart.
| Ingredient | 1 cup | ½ cup | ¼ cup | 1 tbsp |
|---|---|---|---|---|
| All-purpose flour | 120 g | 60 g | 30 g | 7.5 g |
| Bread flour | 120 g | 60 g | 30 g | 7.5 g |
| Whole wheat flour | 113 g | 57 g | 28 g | 7.1 g |
| Almond flour | 96 g | 48 g | 24 g | 6 g |
| Cornstarch | 112 g | 56 g | 28 g | 7 g |
| Granulated sugar | 198 g | 99 g | 50 g | 12 g |
| Brown sugar | 213 g | 107 g | 53 g | 13 g |
| Powdered sugar | 113 g | 57 g | 28 g | 7.1 g |
| Honey | 336 g | 168 g | 84 g | 21 g |
| Maple syrup | 312 g | 156 g | 78 g | 20 g |
| Butter | 226 g | 113 g | 57 g | 14 g |
| Vegetable oil | 198 g | 99 g | 50 g | 12 g |
| Milk | 227 g | 114 g | 57 g | 14 g |
| Cocoa powder | 84 g | 42 g | 21 g | 5.3 g |
| Rolled oats | 89 g | 45 g | 22 g | 5.6 g |
| Chocolate chips | 170 g | 85 g | 43 g | 11 g |
US cups (236.6 ml). Weights from the King Arthur Baking ingredient weight chart.
Why a cup of flour isn’t a cup of sugar
A cup measures space, and a scale measures stuff. Flour is fine and fluffy, with a lot of air between the particles, so a cup of all-purpose flour weighs about 120 g. Sugar crystals sit tight against each other, so the same cup holds 198 g. Honey has no air in it at all and comes in at 336 g.
That’s why a single “1 cup = 240 g” rule only works for water and things like it. Use it for flour and you’d add twice what the recipe meant.
Air is also why the way you fill the cup matters. Scoop flour straight from the bag and you press it down, adding 15% or more. The weights here assume flour is spooned into the cup and leveled, which is how King Arthur measures it.
How to measure so the conversion holds
- Flour, cocoa and powdered sugar: spoon and level. Stir to loosen, spoon into the cup until it heaps, then sweep a knife across the top. No tapping, no pressing.
- Brown sugar: pack it. Press it into the cup firmly enough that it holds its shape when you tip it out.
- Honey, syrup and molasses: oil the cup first. A thin film of oil or a quick spray lets the whole amount slide out instead of a tablespoon staying behind.
- Liquids: use a liquid measuring cup at eye level. Set it on the counter and read the line from the side, not from above.
- Check which cup the recipe means. These are US cups, about 237 ml. Australian and some other recipes use a 250 ml metric cup, about 6% bigger, so add about 6% to the grams for those.
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Questions
How many grams are in a cup?
It depends on the ingredient. A US cup of all-purpose flour weighs about 120 g, granulated sugar 198 g, packed brown sugar 213 g, butter 226 g and water about 227–237 g. That's why a single "1 cup = 240 g" rule gets flour badly wrong.
Why do other sites say a cup of flour is 125 g or 140 g?
Because flour packs down. King Arthur measures by spooning flour into the cup and leveling it (120 g). Scooping straight from the bag can give 140 g or more. If a recipe tells you how the flour was measured, follow that; otherwise spoon and level.
Is this a US cup or a metric cup?
US customary cups (about 236.6 ml). A metric cup, used in Australia and some other countries, is 250 ml, about 6% larger. For most recipes the difference only matters in baking.
Where do the weights come from?
From King Arthur Baking's published ingredient weight chart, scaled to one cup. Weights vary a little between brands, so treat them as reliable starting points and weigh your own ingredients when precision matters.
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