Grams to Cups Converter

Convert between grams and cups for common cooking ingredients with accurate conversion factors based on ingredient density.

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Conversion Results

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Quick Conversions

Common Ingredient Conversions

Flour

1 cup = 120-125g

Sugar

1 cup = 200g

Butter

1 cup = 227g

Cocoa

1 cup = 100g

Most Popular Ingredient Conversions

Quick reference table for the most commonly searched cooking ingredient conversions. Perfect for baking and cooking enthusiasts who need accurate measurements.

Ingredient 1 Cup ½ Cup ¼ Cup 1 Tbsp Notes
All-Purpose Flour 120-125g
4.2-4.4oz		 60-62g
2.1-2.2oz		 30-31g
1.1oz		 7-8g
0.25oz		 Spoon into cup, level off
Granulated Sugar 200g
7.1oz		 100g
3.5oz		 50g
1.8oz		 12.5g
0.44oz		 Pack firmly for brown sugar
Butter (solid) 227g
8oz		 113g
4oz		 57g
2oz		 14g
0.5oz		 1 stick = ½ cup = 113g
Brown Sugar 220g
7.8oz		 110g
3.9oz		 55g
1.9oz		 14g
0.5oz		 Pack firmly into cup
White Rice (uncooked) 185g
6.5oz		 92g
3.25oz		 46g
1.6oz		 11.5g
0.4oz		 Long grain varieties
Rolled Oats 90g
3.2oz		 45g
1.6oz		 22g
0.8oz		 6g
0.2oz		 Gently pack into cup
Whole Milk 240g
8.5oz		 120g
4.2oz		 60g
2.1oz		 15g
0.5oz		 Weight includes water content
Honey 340g
12oz		 170g
6oz		 85g
3oz		 21g
0.75oz		 Viscous, pour slowly
Almond Flour 100g
3.5oz		 50g
1.8oz		 25g
0.9oz		 6g
0.2oz		 Less dense than wheat flour
Cocoa Powder 100g
3.5oz		 50g
1.8oz		 25g
0.9oz		 6g
0.2oz		 Sift before measuring
Powdered Sugar 120g
4.2oz		 60g
2.1oz		 30g
1.1oz		 8g
0.3oz		 Sift to remove lumps
Bread Flour 130g
4.6oz		 65g
2.3oz		 32g
1.1oz		 8g
0.3oz		 Higher protein content
Coconut Flour 112g
4.0oz		 56g
2.0oz		 28g
1.0oz		 7g
0.25oz		 Very absorbent, use less
Cornstarch 120g
4.2oz		 60g
2.1oz		 30g
1.1oz		 8g
0.3oz		 Spoon gently to avoid packing
Vegetable Oil 218g
7.7oz		 109g
3.8oz		 54g
1.9oz		 14g
0.5oz		 Any neutral cooking oil
Olive Oil 216g
7.6oz		 108g
3.8oz		 54g
1.9oz		 13.5g
0.5oz		 Extra virgin or light
Heavy Cream 232g
8.2oz		 116g
4.1oz		 58g
2.0oz		 15g
0.5oz		 Whipping cream, not half & half
Peanut Butter 250g
8.8oz		 125g
4.4oz		 62g
2.2oz		 16g
0.6oz		 Natural or processed varieties
Greek Yogurt 245g
8.6oz		 122g
4.3oz		 61g
2.2oz		 15g
0.5oz		 Plain, non-fat varieties
Maple Syrup 320g
11.3oz		 160g
5.6oz		 80g
2.8oz		 20g
0.7oz		 Pure maple syrup
Baking Powder 220g
7.8oz		 110g
3.9oz		 55g
1.9oz		 14g
0.5oz		 Double-acting varieties
Table Salt 273g
9.6oz		 136g
4.8oz		 68g
2.4oz		 17g
0.6oz		 Fine table salt
Sour Cream 230g
8.1oz		 115g
4.1oz		 58g
2.0oz		 14g
0.5oz		 Full-fat varieties
Molasses 340g
12.0oz		 170g
6.0oz		 85g
3.0oz		 21g
0.75oz		 Dark or light molasses
Quinoa (uncooked) 170g
6.0oz		 85g
3.0oz		 42g
1.5oz		 11g
0.4oz		 Rinse before cooking
Chia Seeds 140g
4.9oz		 70g
2.5oz		 35g
1.2oz		 9g
0.3oz		 Whole chia seeds

💡 Pro Baking Tips

  • • Flour: Spoon into measuring cup and level with knife edge
  • • Sugars: Pack brown sugar firmly; granulated can be scooped
  • • Butter: Use the markings on the wrapper (1 stick = ½ cup)
  • • Flours: Different types have varying densities - always check labels

Why Ingredient Matters in Conversions

Unlike volume measurements in the metric system, converting between grams and cups for cooking ingredients isn't a simple 1:1 ratio. Different ingredients have different densities, which means the same volume (1 cup) of different ingredients will have different weights.

For example, 1 cup of all-purpose flour weighs about 120-125 grams, while 1 cup of granulated sugar weighs about 200 grams. This is because sugar crystals are denser and pack more tightly than flour particles.

Pro Tip: For baking accuracy, it's always better to measure ingredients by weight (grams) rather than volume (cups) when possible.

Understanding Ingredient Density

Ingredient density is the mass of an ingredient per unit volume. It's a crucial factor in cooking and baking because it determines how much space an ingredient will take up in your measuring cup.

Density varies significantly between ingredients due to factors like:

  • Particle size and shape
  • How tightly ingredients pack together
  • Moisture content
  • Processing methods (sifted vs. packed flour, for example)

Did You Know? Sifted flour can weigh 20-30% less than packed flour by volume, which is why weight measurements are preferred in professional baking.

Tips for Accurate Measurements

Measuring by Weight (Grams)

  • Use a digital kitchen scale for precision
  • Place your bowl on the scale and "tare" it to zero before adding ingredients
  • Measure ingredients one at a time for accuracy
  • Best for baking recipes that require exact measurements

Measuring by Volume (Cups)

  • Spoon flour into the measuring cup and level it off with a knife
  • Don't pack ingredients unless the recipe specifically calls for it
  • Use the "scoop and level" method for most dry ingredients
  • Best for casual cooking and recipes that are forgiving of slight variations

Pro Tip: When converting recipes, always convert all ingredients to maintain the proper ratios. Changing only some measurements can affect the final result.

Frequently Asked Questions

Why can't I just use a standard conversion?

Standard conversions don't account for ingredient density. A cup of feathers weighs much less than a cup of lead, and similarly, a cup of flour weighs much less than a cup of sugar due to their different densities.

How accurate are these conversions?

Our conversions are based on standard culinary measurements and are accurate for most home cooking and baking purposes. However, for professional baking, weighing ingredients is always recommended.