Cups to Grams Converter
Convert cups to grams and ounces for the ingredients you bake with most — because a cup of flour and a cup of sugar weigh nothing alike.
1 cup of all-purpose flour ≈ 4.23 oz (at 120 g per cup). Values are typical and vary by brand and how you pack or scoop.
To convert cups to grams, multiply the cups by that ingredient’s grams-per-cup — the number changes with what you’re measuring. One cup of all-purpose flour ≈ 120 g, but one cup of granulated sugar ≈ 200 g and one cup of honey ≈ 340 g. Weighing on a scale beats measuring by volume for accuracy.
Why one cup isn’t one weight
A cup is a measure of volume — the space something fills — while grams measure mass. Light, airy ingredients like flour and cocoa fill a cup with very little material, so a cup weighs little. Dense ingredients like honey or packed brown sugar cram far more mass into the same cup. That’s why there’s no single “cup to gram” number: you have to know the ingredient. This tool stores a typical grams-per-cup value for each common baking staple and multiplies it by the cups you enter.
Grams-per-cup depends on the ingredient; ounces = grams ÷ 28.3495
Worked example
Convert 2 cups of granulated sugar to grams.
- 1 Pick the ingredient. Granulated (white) sugar weighs about 200 g per US cup.
- 2 Write down the cups. Here it’s 2 cups. For a half cup use 0.5; for a quarter cup use 0.25.
- 3 Multiply cups by grams-per-cup. 2 × 200 = 400 g of sugar.
- 4 Convert to ounces if you need them. 400 g ÷ 28.3495 ≈ 14.11 oz.
- 5 Weigh it out. Zero (tare) your scale with the bowl on it, then add sugar until it reads 400 g.
Grams per US cup for common ingredients
Typical, commonly cited values — actual weight varies by brand and by how firmly you pack or scoop. 1 oz = 28.3495 g.
| Ingredient | Grams per cup | Ounces per cup |
|---|---|---|
| All-purpose flour | 120 g | 4.23 oz |
| Bread flour | 127 g | 4.48 oz |
| Cornstarch | 120 g | 4.23 oz |
| Granulated (white) sugar | 200 g | 7.05 oz |
| Brown sugar (packed) | 220 g | 7.76 oz |
| Powdered (icing) sugar | 120 g | 4.23 oz |
| Butter | 227 g | 8.01 oz |
| Vegetable oil | 218 g | 7.69 oz |
| Milk / water | 240 g | 8.47 oz |
| Cream cheese | 232 g | 8.18 oz |
| Plain yogurt | 245 g | 8.64 oz |
| Sour cream | 240 g | 8.47 oz |
| Shredded cheese | 110 g | 3.88 oz |
| Honey | 340 g | 11.99 oz |
| Maple syrup | 322 g | 11.36 oz |
| Peanut butter | 256 g | 9.03 oz |
| Rolled oats | 90 g | 3.17 oz |
| Uncooked white rice | 185 g | 6.53 oz |
| Cocoa powder | 100 g | 3.53 oz |
| Chocolate chips | 170 g | 6.00 oz |
| Chopped nuts (walnuts) | 120 g | 4.23 oz |
| Raisins | 145 g | 5.11 oz |
| Desiccated coconut | 85 g | 3.00 oz |
Why a scale beats a cup
Every figure here is typical and approximate — a starting point, not a guarantee. How you fill the cup changes the weight a lot: scooping flour straight from the bag compacts it and can add 20–30% more than spooning it in and levelling off. Packed brown sugar versus loose can differ by a similar margin, and sticky ingredients like peanut butter, maple syrup, or honey cling to the cup and vary with temperature. Chunky items — chocolate chips, chopped nuts, shredded cheese, raisins — settle differently every scoop, and brands differ too. That’s why serious baking recipes list grams: a kitchen scale is the most accurate way to measure, removing the guesswork and giving the same result every time, no matter whose cup you use. Treat these conversions as a solid guide, and weigh whenever precision matters.