Cup to Grams Calculator
Convert any cup measurement to grams — including ⅓, ½, ¾ and mixed fractions — for sugar, flour, butter and a dozen other ingredients.
- 100% free
- Fraction-friendly
- 14 ingredients
- Works both ways
- Granulated sugar
- 200 g
- Brown sugar (packed)
- 220 g
- Powdered sugar (sifted)
- 120 g
Converter
Density decides the answer — pick the right one.
Result
grams
1 cups = 120 grams- grams
- 120
- tablespoons
- 16
- teaspoons
- 48
- cups
- 1
- millilitres
- 236.6
- ounces
- 4.23
Also equals
1 tbsp = 7.5 g · 1 cup = 120 g
🔒 Your data never leaves your browser · Based on standard culinary reference values · Last updated: 2026-07-29
Last updated: · Ali Raza · Read our methodology
How many grams are in a cup?
It depends on what is in the cup. One US cup holds 236.6 ml, which weighs 200 g as granulated sugar, 120 g as all-purpose flour, and 227 g as butter. Flour and sugar differ by 80 g per cup — nearly half a cup of sugar's worth — which is why a single generic answer does not exist. Flour is the least reliable of the three, and the cause is technique rather than the flour itself. Scooping the cup through the bag compacts it and can add 25 g; spooning it in loosely and levelling the top gives the 120 g figure used throughout this site. A metric cup is 250 ml, 5.7% larger than a US cup, so a recipe written in Australia or continental Europe means slightly more of everything. Powdered sugar, cake flour and cocoa powder are all measured sifted here.
How many grams is 1 cup? And half a cup?
One cup is 200 g of granulated sugar, 120 g of flour and 227 g of butter — so half a cup is 100 g, 60 g and 114 g. The quantities recipes actually call for, in grams.
| Quantity | Granulated sugar200 g/cup | Brown sugar (packed)220 g/cup | All-purpose flour120 g/cup | Butter227 g/cup | Powdered sugar120 g/cup |
|---|---|---|---|---|---|
| ¼ cup | 50 g | 55 g | 30 g | 56.8 g | 30 g |
| ⅓ cup | 66.7 g | 73.3 g | 40 g | 75.7 g | 40 g |
| ½ cup | 100 g | 110 g | 60 g | 113.5 g | 60 g |
| ⅔ cup | 133.3 g | 146.7 g | 80 g | 151.3 g | 80 g |
| ¾ cup | 150 g | 165 g | 90 g | 170.3 g | 90 g |
| 1 cup | 200 g | 220 g | 120 g | 227 g | 120 g |
| 1½ cups | 300 g | 330 g | 180 g | 340.5 g | 180 g |
| 2 cups | 400 g | 440 g | 240 g | 454 g | 240 g |
| 3 cups | 600 g | 660 g | 360 g | 681 g | 360 g |
Cup measurements are the single biggest source of failed baking conversions, and flour is the worst offender. Published values for one cup of all-purpose flour range from 120 g to 145 g depending on how the cup was filled — a 20% spread produced purely by technique, before you even reach the question of which flour.
This calculator takes fractions directly, so you can select ⅓, ½, ⅔, ¾, 1½ or 2½ rather than converting them to decimals in your head first. Those exact fractions account for most cup-related searches, because they are the ones printed on the measuring cups people own.
Fourteen ingredients are covered, spanning the three families that matter most: sugars, flours and fats. Each carries its own grams-per-cup value, so ½ cup returns 100 g of sugar, 60 g of flour, or 113 g of butter — three genuinely different answers to what looks like one question.
How the conversion works
Each ingredient has one anchor value: its weight in grams per US cup. Your fraction is multiplied by that number, and every other unit shown is derived from the same figure.
Take the grams-per-cup value
Granulated sugar is 200 g per US cup, all-purpose flour is 120 g, and butter is 227 g.
Multiply by your fraction
½ cup of sugar = 200 × 0.5 = 100 g. ⅓ cup of sugar = 200 × 0.333 = 66.7 g.
Check the cup standard
All values here use the US cup of 236.6 ml. A metric cup is 250 ml and will read about 6% heavier, which matters on large quantities.
Reverse it for grams to cups
Divide instead of multiplying. 115 g of flour ÷ 120 g per cup = 0.96 cups, near enough to one full cup.
| Granulated sugar | 200 g |
|---|---|
| Brown sugar (packed) | 220 g |
| Powdered sugar (sifted) | 120 g |
| All-purpose flour (spooned) | 120 g |
| Bread flour | 127 g |
| Cake flour (sifted) | 114 g |
| Whole wheat flour | 120 g |
| Butter | 227 g |
| Cocoa powder (sifted) | 85 g |
| Water | 236.6 g |
| Milk | 245 g |
| Honey | 340 g |
| Rolled oats | 90 g |
| Chocolate chips | 170 g |
Worked examples
The cup conversions searched for most often, with the arithmetic shown.
½ cup granulated sugar
= 100 g
200 × 0.5. The cleanest conversion in baking, and worth committing to memory.
⅓ cup granulated sugar
≈ 66.7 g
200 ÷ 3. Round to 67 g — no scale in a home kitchen resolves the difference.
¾ cup granulated sugar
= 150 g
200 × 0.75. Also 12 tablespoons, if you are measuring by spoon instead.
1½ cups all-purpose flour
= 180 g
120 × 1.5. Note how much lighter flour is than sugar for the same volume.
2½ cups all-purpose flour
= 300 g
120 × 2.5. At this volume, a 5 g-per-cup measuring error compounds to over 12 g.
¼ cup butter
≈ 57 g
227 × 0.25. Equal to half a US stick, or 4 tablespoons.
Accuracy and assumptions
All values use the US customary cup of 236.6 ml. If your measuring cups came from Europe, Australia or New Zealand they are probably metric cups of 250 ml, which will hold about 6% more — enough to matter on a 300 g flour measurement.
Flour is quoted at 120 g per cup, the spooned-and-levelled figure: flour is spooned loosely into the cup and scraped flat, never scooped. Scooping compacts the flour and can push a cup to 145 g, which is a 20% overshoot and the most common single cause of dry, dense baking.
Brown sugar assumes firm packing; powdered sugar and cake flour assume sifting. All other ingredients are level and unpacked.
These figures are culinary averages. Brand, humidity and how long the bag has been open all shift the real weight by a percent or two, which is inside the tolerance of any home recipe.
Key facts about cup measurements
A US cup is 236.6 ml, a metric cup is 250 ml
A 5.7% difference. On one cup of flour that is 7 g; on four cups it is 28 g, which is a quarter of a cup.
Flour must be spooned, not scooped
Dipping the cup into the bag compacts the flour and adds up to 25 g per cup. Spoon it in loosely, then level with a knife.
One cup of sugar weighs 80 g more than one cup of flour
200 g against 120 g. This is the clearest demonstration of why an ingredient-free cup-to-gram number cannot exist.
⅓ cup is not a round number in grams
66.7 g of sugar, 40 g of flour. Rounding to 67 g and 40 g is fine — the error is far below what a home scale can resolve.
One cup of butter is 227 g
That is two US sticks. Half a cup is one stick at 113 g, and a quarter cup is half a stick at 57 g.
Sifted cake flour is the lightest flour
114 g per cup against bread flour's 127 g. Swapping them by volume changes the flour weight by more than 10%.
Quick answers
The exact cup-to-gram figures people search for.
How many grams is ½ cup of sugar?
100 grams of granulated sugar. For powdered sugar it is 60 g, and for packed brown sugar 110 g.
How many grams is ⅓ cup of sugar?
About 66.7 grams of granulated sugar, normally rounded to 67 g. That is also 5⅓ tablespoons.
How many grams is ¾ cup of granulated sugar?
150 grams. Equivalent to 12 tablespoons if you are measuring by spoon.
How many grams is 1 cup of sugar?
200 grams of granulated sugar. Packed brown sugar is 220 g and sifted powdered sugar is 120 g for the same cup.
How many grams is 1½ cups of flour?
180 grams of all-purpose flour, spooned and levelled. Scooped straight from the bag it could reach 215 g.
How many grams is 2½ cups of flour?
300 grams of all-purpose flour. This is where measuring technique matters most, since errors multiply with volume.
How many grams is ¼ cup of flour?
30 grams of all-purpose flour. That is also 4 tablespoons.
How many grams is ¼ cup of butter?
About 57 grams, which is half a US stick or 4 tablespoons.
How many grams is 1½ cups of butter?
About 340 grams, or three US sticks.
What is 115 grams in cups?
For butter, almost exactly ½ cup (one stick). For all-purpose flour it is 0.96 cups, near enough to a full cup. For granulated sugar it is a little over ½ cup.
How many grams are in half a cup?
100 g of granulated sugar, 60 g of all-purpose flour, 113 g of butter, or 118 g of water. The ingredient decides.
Related converters
For cups expressed in tablespoons rather than grams, use the cup to tablespoons calculator. For weight straight to spoons, use the main grams to tablespoons converter, and for adjacent units see the baking conversion chart.
Who uses this
Bakers following American recipes with a scale
American recipes measure by volume, but scales are more accurate and quicker to use. Converting the cups to grams once at the start is faster than washing four measuring cups afterwards.
Cooks outside the US working from US blogs
Most of the English-language recipe internet is written in cups. If your kitchen is metric, this is the translation layer.
Anyone scaling a recipe by an awkward factor
Multiplying ⅔ of a cup by 1.5 is unpleasant. Multiplying 133 g by 1.5 is not.
Further reading
Guides that explain the numbers behind this converter.
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Frequently asked questions
How many grams are in ½ cup?
It depends on the ingredient: 100 g of granulated sugar, 60 g of all-purpose flour, 113 g of butter, or 118 g of water. A cup measures volume, so the weight changes with density.
How many grams is ⅓ of a cup?
For granulated sugar, about 66.7 g. For all-purpose flour, 40 g. For butter, 76 g. Round to the nearest gram — the precision beyond that is not measurable in a home kitchen.
Is a US cup the same as a metric cup?
No. A US cup is 236.6 ml and a metric cup is 250 ml, a 5.7% difference. Australian, New Zealand and most European measuring cups are metric. All values on this page use the US cup.
Why does my cup of flour weigh more than 120 g?
You are almost certainly scooping rather than spooning. Dipping the cup into the bag compacts the flour and can add 20–25 g per cup. Spoon the flour into the cup loosely, then level it off with a straight edge.
Can I convert grams back to cups?
Yes — switch the direction toggle and the calculator divides instead of multiplying, returning the cup figure both as a decimal and as the nearest usable fraction.
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