Convert Cups to Grams Calculator (Free, Instant, No Signup)

What a Cups-to-Grams Calculator Actually Does

A convert cups to grams calculator is a density lookup with a multiplication step. Cups measure volume; grams measure mass. To get from one to the other you need to know how heavy a cup of that specific ingredient is — and that number is different for flour, sugar, butter, and cocoa powder.

The formula is one line:

grams = cups × grams per cup (for that ingredient)

So 2 cups of all-purpose flour is 2 × 120 = 240 g, and ½ cup of butter is 0.5 × 227 = 113.5 g. Reverse it when a recipe gives grams and you only have cups:

cups = grams ÷ grams per cup

That is the entire math. The hard part is not the arithmetic — it is knowing the density, and remembering that “1 cup = 240 g” is only true for water.

The Density Table Behind the Math

These are U.S. cups (240 ml), spooned and leveled unless marked “packed.”

Ingredient	Grams per cup	½ cup (g)	¼ cup (g)	1 tbsp (g)
Water	240	120	60	15
Milk	244	122	61	15
All-purpose flour	120	60	30	8
Bread flour	130	65	33	8
Cake flour	114	57	29	7
Granulated sugar	200	100	50	12.5
Brown sugar (packed)	220	110	55	13.8
Powdered sugar	120	60	30	7.5
Butter	227	113	57	14
Vegetable oil	218	109	55	14
Honey	340	170	85	21
Maple syrup	322	161	80	20
Cocoa powder	85	43	21	5
Rolled oats	90	45	23	6
Shredded coconut	80	40	20	5
Chopped nuts	120	60	30	8
Chocolate chips	170	85	43	11
Greek yogurt	245	123	61	15
Sour cream	230	115	58	14
Table salt	292	146	73	18

Rather than scroll a table every time, run the numbers through our Kitchen Measurement Converter — it stores these densities and converts cups to grams, ounces, and milliliters in one click.

When Volume Is Fine — and When It Isn’t

You do not need a scale for everything. Volume measuring is perfectly acceptable for:

• Water, milk, stock, and most thin liquids (density is close enough to 1 g/ml).
• Small amounts of leaveners and spices, where a teaspoon is more practical than 4 g.
• Approximate dishes — soups, stews, braises, stir-fries — where you adjust to taste anyway.

Weight measuring earns its keep when:

• Baking, where the flour-to-liquid ratio decides structure. A 30% flour error is the difference between tender and tough.
• Scaling a recipe, because multiplying 1⅔ cups is painful and error-prone while multiplying 267 g is trivial.
• Working from international recipes, since metric recipes list grams and converting them to cups introduces rounding at every step.
• Sticky ingredients — honey, peanut butter, molasses — where what clings to the cup never makes it into the bowl.

Worked Example: Converting a Cookie Recipe

A recipe serves 24 and calls for:

• 2¼ cups all-purpose flour
• 1 cup butter, softened
• ¾ cup granulated sugar
• ¾ cup brown sugar, packed
• 2 cups chocolate chips

Convert each line with the table above:

Ingredient	Cups	× g/cup	Grams
All-purpose flour	2.25	120	270
Butter	1	227	227
Granulated sugar	0.75	200	150
Brown sugar (packed)	0.75	220	165
Chocolate chips	2	170	340

Now the whole recipe is a column of integers. Need 60 cookies instead of 24? Multiply every gram by 2.5 and you are done: 675 g flour, 568 g butter, 375 g granulated sugar, 413 g brown sugar, 850 g chips. Our Recipe Servings Calculator does exactly this — enter the original and target servings, and it returns every ingredient scaled, with awkward amounts like 4.7 eggs rounded to something you can actually crack.

Three Mistakes That Ruin Conversions

1. Using the wrong cup. U.S. 240 ml, metric 250 ml, and old UK 284 ml cups produce materially different weights. Check the recipe’s origin.
2. Packing ingredients that should not be packed. Only brown sugar gets pressed in. Flour, cocoa, and powdered sugar are spooned and leveled.
3. Assuming one density fits a category. “Flour” ranges from 96 g/cup (almond) to 167 g/cup (semolina). “Sugar” ranges from 100 g (sifted powdered) to 220 g (packed brown). Always look up the specific ingredient.

A fourth, quieter mistake: converting each ingredient, scaling, then converting back, over and over. Convert to grams once, do all your scaling in grams, and only translate back to cups at the very end if you have no scale.

Print the Numbers, Skip the Lookup

If you would rather keep the data on the fridge than in a browser tab, our Conversion Chart lists cups, grams, ounces, and milliliters for flours, sugars, fats, and liquids on a single printable page — the same figures every converter on this site uses.

Try Our Free Tools

Converting cups to grams is the highest-leverage five seconds in home baking. Use the Kitchen Measurement Converter for instant cup-to-gram results on 40+ ingredients, the Recipe Servings Calculator to resize an entire recipe at once, and the Conversion Chart when you want the whole table offline. Free, instant, no signup.