Cups to Grams Converter
One US cup of all-purpose flour is about 120g; one cup of granulated sugar is about 198g.
Choose your ingredient and cup amount below to find the weight for your recipe.
Cups-to-grams conversion chart
Find your cup amount in the first column, then read across to the ingredient you need. All results are grams, rounded to one decimal place where needed.
| US cups | All-purpose flour | Granulated sugar | Butter | Packed brown sugar | Unsifted powdered sugar |
|---|---|---|---|---|---|
| ¼ | 30 | 49.5 | 56.8 | 53.3 | 28.3 |
| ⅓ | 40 | 66 | 75.7 | 71 | 37.7 |
| ½ | 60 | 99 | 113.5 | 106.5 | 56.5 |
| ⅔ | 80 | 132 | 151.3 | 142 | 75.3 |
| ¾ | 90 | 148.5 | 170.3 | 159.8 | 84.8 |
| 1 | 120 | 198 | 227 | 213 | 113 |
Fractional amounts are calculated from the full-cup references, so they may differ slightly from separately rounded package measurements.
For preparation details, open the relevant guide: flour, granulated sugar, butter, brown sugar or powdered sugar.
How to convert cups to grams
Multiply the number of cups by the reference weight for one cup of that ingredient:
Grams = cups × grams per cup
For example:
1½ cups of granulated sugar × 198g per cup = 297g
Use a separate reference for each ingredient, even when their cup amounts match. For mixed numbers, add the whole and fractional parts: 1¼ cups is 1.25, and 2½ cups is 2.5.
Already have the weight? Switch the direction above or use our grams-to-cups converter.
Turning a cup-based recipe into weights
- Check the ingredient and preparation. Packed brown sugar needs the packed reference; unsifted powdered sugar needs the unsifted reference.
- Match the recipe's cup size. Choose US Customary, US Legal or Metric as appropriate.
- Convert each ingredient separately. Write down its gram result before moving to the next one.
- Weigh the result. Put your bowl on the scale, zero it, then add the ingredient until you reach the converted weight.
The arithmetic can be consistent without reproducing an unknown recipe writer's exact cup-filling method. When the original recipe includes weights, those are the better starting point. Our conversion methodology explains how we choose and apply references.
For an offline reference, use the printable conversion chart.
Which cup size should I select?
Use the standard specified by the recipe or the markings on its measuring cup. A US Customary cup is about 236.6mL, while the converter's metric cup is 250mL. The US Legal setting uses 240mL, the cup definition used for US nutrition labeling.
Those US volumes are documented by NIST and the FDA. See our cup-size guide for help interpreting a recipe.
The converter adjusts the reference weight in proportion to the selected cup volume. For example, one metric cup of flour is estimated at 126.8g, compared with 120g under our US Customary setting. This is a calculated adjustment, not a separate kitchen measurement. The chart above always remains in US Customary cups.
More ingredient guides
For other ingredients, check the matching guide and preparation assumptions:
Our grams-per-cup reference table brings the ingredient weights and assumptions together.
Questions about converting cups to grams
Is half a cup always 100g?
No. Under this page's references, half a cup is 60g of all-purpose flour, 99g of granulated sugar or 113.5g of butter. The ingredient determines which conversion to use.
Can I convert the total cups in a recipe all at once?
Convert each ingredient first, then add the weights if you need a total. For example, one cup of flour plus one cup of granulated sugar gives 120g + 198g = 318g under our references. Treating that as two cups of just one ingredient would give the wrong total.