How the conversion works
A cup measures volume, not weight, so grams-per-cup is different for every ingredient — a cup of flour is much lighter than a cup of honey. Weight in grams = cups × the ingredient's grams-per-cup figure, based on how it's typically measured (spooned and levelled for dry ingredients, packed for brown sugar).
Grams per US cup (reference)
| Ingredient | Grams per cup |
|---|---|
| All-purpose flour | 120 g |
| Granulated sugar | 200 g |
| Butter | 227 g |
| Honey | 340 g |
Related guides
Frequently asked questions
Why does my recipe's conversion differ slightly?
Some recipes assume flour is scooped directly from the bag (denser, closer to 130–140 g/cup) rather than spooned and levelled (120 g/cup).
What about sifted flour?
Sifted flour is lighter per cup — closer to 100–110 g. If a recipe calls for sifted flour, reduce the calculated weight by about 10%.
Why cups cannot be converted to grams with one universal number
A cup measures volume while a gram measures mass. The conversion therefore depends on the ingredient's density. One cup of flour does not weigh the same as one cup of sugar, which is why an ingredient-specific conversion is more useful than a generic cups-to-grams multiplier.
Ingredient matters
Flour can be aerated or compacted, brown sugar can be packed, and liquids have very different densities from dry ingredients. The calculator therefore uses an ingredient-specific estimate rather than pretending every cup has the same mass.
Baking accuracy
For repeatable baking, a kitchen scale is usually more precise than volume measures, especially for flour. If a recipe provides a gram weight, prefer that value. Use this converter when a recipe gives cups and you need a practical mass estimate.
Why published conversions differ
Different reference charts can use different assumptions about how an ingredient is filled or packed. Treat the result as an estimate and follow the measurement convention used by the recipe when it specifies one.