Cups to Grams Calculator

How to use this calculator

Choose the ingredient from the list, then enter the amount in cups, tablespoons, teaspoons, fluid ounces or milliliters to see its weight. To go the other way, type the grams from a European recipe and read the volume in cups. Changing the ingredient instantly recalculates with the new density.

The weights come from household measures in USDA FoodData Central and assume ingredients are spooned into the cup and leveled, not packed (except brown sugar, which is traditionally packed). Baking by weight is more reliable than by volume; if a recipe gives grams, use them.

The formula

m = V × ρ_ingredient

V: volume
m: weight

Worked example

An American recipe calls for 2 cups of all-purpose flour, but you want to bake by weight.

All-purpose flour (spooned and leveled) weighs about 125 g per US cup.
Mass = 2 cups × 125 g = 250 g.

Weigh 250 g of flour. If you scoop straight from the bag, a cup can weigh 140 g or more.

Weights used

Ingredient	g per cup	g per tbsp
All-purpose flour	125	7.8
Bread flour	137	8.6
Whole-wheat flour	120	7.5
Granulated sugar	200	12.5
Brown sugar (packed)	220	13.8
Powdered sugar (unsifted)	120	7.5
Butter	227	14.2
Water	236.6	14.8
Whole milk	244	15.3
Vegetable oil	218	13.6
Honey	339	21.2
White rice, uncooked	185	11.6
Rolled oats	81	5.1
Cocoa powder	86	5.4
Table salt	292	18.3

Assumptions and limits

US customary cup (236.6 mL). A metric cup is 250 mL, an imperial cup 284 mL.
Spoon-and-level method; humidity and settling change flour weight by up to 10%.

Frequently asked questions

How many grams are in a cup of sugar?

About 200 g of granulated sugar, 220 g of packed brown sugar and 120 g of powdered sugar.

How many grams is a cup of butter?

One US cup of butter is two sticks, about 227 g (8 oz).

Why does my recipe list 120 g per cup of flour?

Some bakeries use 120 g for a lightly spooned cup; USDA lists about 125 g. The difference is within normal measuring variation.