Cups to Grams Converter (Ingredient-Specific)

Cups → grams for flour, sugar, butter, oil, milk, water, brown sugar, oats, cocoa, and more — ingredient density matters.

Inputs

Result

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How to use this calculator

  • Pick the ingredient.
  • Enter cups (fractions OK: 0.25, 0.5, 0.75).
  • Read grams.
  • Optional: weigh once to verify your spoon-and-level technique.

About this calculator

"1 cup" is a volume — the mass depends entirely on the ingredient. 1 cup all-purpose flour weighs 120-130g (USDA), but the same 1 cup of granulated sugar is 200g and a cup of honey is 340g. Bakers serious about consistency weigh, not measure — flour can pack 30-50% denser if you scoop straight from the bag. Use these conversions when adapting US recipes (volume-based) to a kitchen scale, or when scaling between sources that disagree.

Frequently asked

Why does flour vary 110-130g per cup?+
Spoon-and-level: ~120g. Scooped: ~145-150g. Sifted: ~110g. The difference is enough to ruin a delicate cake.
Why is honey so heavy?+
Honey is dissolved sugar at ~80% by mass — denser than water. 1 cup ≈ 340g. Same is true for syrups and condensed milk.
Cup size — US, UK, or AU?+
These are US cups (240 mL). UK metric cup = 250 mL. Australia = 250 mL. ~4-5% difference; matters for baking, not for cooking.
What about volume of solids vs. mass?+
A "cup" is volume but for solids it depends on packing. Brown sugar specifies "packed" because loose vs. packed is 30%+ different.
Is 1 cup water exactly 240 g?+
A US cup is 236.6 mL, and water is 1 g/mL → 237 g. Rounded to 240 in casual recipes.

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