How many grams is 1/2 cup of flour?

For all-purpose flour, 1/2 cup is about 63 g. Bread flour: ~64 g. Cake flour: ~57 g. Whole wheat flour: ~60 g.

Why is packed brown sugar heavier than white sugar per cup?

Brown sugar is measured packed — pressed into the cup to remove air gaps — which raises the weight to about 220 g per cup versus 200 g for granulated.

Cups to Grams Converter for Baking and Cooking

Q: Why does 1 cup convert to different gram values for different ingredients?

Cups measure volume; grams measure weight. Different ingredients fill the same cup with different mass because their density is not the same. One cup of flour is about 125 g, one cup of sugar is about 200 g, and one cup of honey is about 340 g.

Q: How many grams is 1 cup of sugar?

Granulated sugar: 200 g per cup. Powdered sugar: 120 g per cup. Packed brown sugar: 220 g per cup. Always choose the exact type in the converter.

Q: How many grams is 1 cup of butter?

One cup of butter is about 227 g, equal to two US sticks. Half a cup is about 113 g and 1/4 cup is about 57 g.

Q: Is this converter based on US cups or metric cups?

This page uses the standard US cup (~240 ml) as default. A metric cup is 250 ml, so metric cups to grams results will be slightly higher.

Q: How many grams is 1/4 cup of common ingredients?

1/4 cup all-purpose flour: ~31 g. Granulated sugar: ~50 g. Butter: ~57 g. Rolled oats: ~23 g. Honey: ~85 g.

Q: Can I convert grams back to cups on this site?

Yes. Use the grams to cups converter on the homepage to convert metric weight back to cup volume for any ingredient.

Convert cups to grams for flour, sugar, butter, oats, honey, milk, and many more ingredients using ingredient-specific density data. Whether you're searching for cups to grams flour, cups to grams sugar, or simply how many grams in a cup — this page gives you a live calculator plus practical reference tables.

Every result uses the standard US cup and ingredient-specific density values — making it easy to translate American recipes into metric weights for more consistent, repeatable baking.

1 cup flour = 125 g 1 cup sugar = 200 g 1 cup butter = 227 g 1 cup oats = 90 g 1 cup honey = 340 g 1 cup milk = 245 g

Select ingredient

⌕

Amount in cups

cups

Accepts whole numbers, decimals, or fractions like ½ or 1½

All-Purpose Flour

125

grams

1 cup = 125 grams

Uses 125 g per US cup for All-Purpose Flour.

Popular amounts for All-Purpose Flour

¼ cup

31 g

½ cup

63 g

1 cup

125 g

2 cups

250 g

Why convert cups to grams?

1.Weight is easier to repeat, share, and scale than volume.
2.Ingredient-aware values are more accurate than generic charts.
3.Converting US cups to grams helps when using international recipes with a digital scale.

Best uses for this page

Use this calculator when a recipe says "1 cup to grams", "2 cups to grams", or "1/2 cup to grams" and you want a cleaner metric version. Also useful before scaling recipes with the recipe scaler or printing a reference from the conversion charts.

Need the reverse direction — Use the grams to cups converter on the homepage for ingredient-specific conversions back to volume.

How to Use This Cups to Grams Converter

The page answers two kinds of search intent: quick calculator intent and detailed reference intent. Use the tool for a fast conversion, then scan the tables and ingredient notes below to understand why cups-to-grams results change so much between flour, sugar, butter, oats, and liquids.

Choose the exact ingredient

Pick the ingredient first — cups to grams flour, sugar, and butter all use different density values.

Enter the cup amount

Type whole numbers, decimals, or simple fractions such as 1/2 or 1 1/2 to match the recipe exactly.

Read the gram result

The calculator converts the cup volume into grams using the ingredient's stored grams-per-cup density.

Weigh and bake

Use the gram amount on a kitchen scale so your recipe is easier to repeat, troubleshoot, and scale.

US cups vs. metric cups to grams

This page uses the US cup (~240 ml) as default. A metric cup is 250 ml, so metric cups-to-grams results will be slightly higher. If your recipe comes from Australia, New Zealand, or another metric-cup country, use these values as a guide and confirm important ingredients by weight.

When this page is most useful

Cups-to-grams conversions matter most in baking because small shifts in flour, liquid, sugar, or fat can change structure and texture. Many bakers use this page before scaling recipes in the recipe scaler or before printing a reference from the conversion charts.

Cups to Grams Quick Reference Table

Common ingredients across ¼ cup, ⅓ cup, ½ cup, and 1 cup. Values use real ingredient density data rounded to the nearest whole gram.

Ingredient	¼ cup	⅓ cup	½ cup	1 cup
All-Purpose Flour	31 g	42 g	63 g	125 g
Bread Flour	32 g	42 g	64 g	127 g
Cake Flour	29 g	38 g	57 g	114 g
Whole Wheat Flour	30 g	40 g	60 g	120 g
Almond Flour	24 g	32 g	48 g	96 g
Coconut Flour	28 g	37 g	56 g	112 g
Cocoa Powder	25 g	33 g	50 g	99 g
Granulated Sugar	50 g	67 g	100 g	200 g
Brown Sugar (packed)	55 g	73 g	110 g	220 g
Powdered Sugar	30 g	40 g	60 g	120 g
Honey	85 g	113 g	170 g	340 g
Maple Syrup	81 g	107 g	161 g	322 g
Butter	57 g	76 g	114 g	227 g
Olive Oil	54 g	72 g	108 g	216 g
Vegetable Oil	55 g	73 g	109 g	218 g
Milk	61 g	81 g	122 g	244 g
Heavy Cream	60 g	79 g	119 g	238 g
Yogurt	61 g	82 g	123 g	245 g
Cream Cheese	58 g	77 g	116 g	232 g
Water	59 g	79 g	119 g	237 g
Rolled Oats	23 g	30 g	45 g	90 g
Rice (uncooked)	46 g	62 g	93 g	185 g
Quinoa (dry)	43 g	57 g	85 g	170 g

Looking for more — Compare with the flour conversion chart and sugar conversion chart.

1 Cup to Grams, ½ Cup to Grams, and 2 Cups to Grams

The most searched kitchen amounts — ¼ cup, ⅓ cup, ½ cup, 1 cup, and 2 cups — for the five most popular ingredients.

Ingredient	¼ cup	⅓ cup	½ cup	1 cup	2 cups
All-Purpose Flour	31 g	42 g	63 g	125 g	250 g
Granulated Sugar	50 g	67 g	100 g	200 g	400 g
Butter	57 g	76 g	114 g	227 g	454 g
Rolled Oats	23 g	30 g	45 g	90 g	180 g
Honey	85 g	113 g	170 g	340 g	680 g

Need more ingredients or amounts — Search the ingredients directory or scale the full recipe in the recipe scaler.

Why Cups to Grams Conversions Change by Ingredient

The biggest mistake in online conversion charts is pretending volume converts to one fixed weight. Density, packing, air content, and ingredient structure all change how much mass fits into a cup. The four groups below explain why one chart number is never enough.

Flour is the most variable cups-to-grams ingredient

Flour is where small measuring errors create the biggest baking problems. A recipe that should use 125 g of all-purpose flour can end up with significantly more if the cup is scooped directly into the bag — making muffins dry, cookies cakey, and bread stiffer than intended. Searches like "how many grams in a cup of flour" are common precisely because bakers notice the difference in texture almost immediately.

Spoon and level

125 g per cup

Best reference for repeatable home baking.

Sifted flour

110–115 g per cup

Lighter because more air remains in the cup.

Scooped directly

140 g+

Often too heavy for cakes, muffins, and cookies.

Sugar changes by crystal size and packing method

Cups-to-grams sugar conversions are not interchangeable. Granulated sugar is dense and consistent; powdered sugar is much lighter because it contains more air; packed brown sugar is heavier because the cup is deliberately compressed. Choosing the wrong sugar type in a frosting or cookie recipe can shift sweetness, spread, moisture retention, and texture.

Granulated sugar

200 g per cup

Standard white sugar for cookies, cakes, and syrups.

Powdered sugar

120 g per cup

Lighter because finely milled and full of air.

Brown sugar packed

220 g per cup

Heavier — packed and contains molasses.

Butter and liquids are more stable, but not identical

Bakers often assume every liquid behaves like water, but that fails quickly when comparing milk, honey, oil, and melted fat. Butter is about 227 g per cup, water about 237 g, milk around 244 g, and honey is far heavier at roughly 340 g. That difference matters for frostings, fillings, and enriched doughs where precise ratios affect texture and consistency.

Butter

227 g

Frostings, bars, and pastry.

Water

237 g

The reference most people assume all liquids follow.

Milk

244 g

Slightly heavier due to solids and fat.

Honey

340 g

Very dense — volume-to-weight differences are dramatic.

Oats and alternative flours stay light by volume

Lightweight ingredients such as rolled oats, almond flour, and coconut flour look bulky in the cup but weigh far less than wheat flour or sugar. That matters when adapting gluten-free recipes or adding texture to granola, crumble toppings, or pancakes. Expect oat results to be much lower than flour — oats trap far more air in the same volume.

Rolled Oats

90 g

Very light — high air volume.

Almond Flour

96 g

Ground almonds hold a lot of air.

Coconut Flour

112 g

Highly absorbent — used in smaller amounts.

Whole Wheat

120 g

Denser than cake flour due to bran.

Cups to Grams — Frequently Asked Questions

Why does 1 cup convert to different gram values for different ingredients?

Cups measure volume, while grams measure weight. Different ingredients fill the same cup with different mass because their density is not the same. One cup of all-purpose flour is about 125 g, one cup of granulated sugar is about 200 g, and one cup of honey is about 340 g. That is why a single universal cups-to-grams rule produces inaccurate baking results.

How many grams is 1 cup of all-purpose flour?

One US cup of all-purpose flour is about 125 g when measured with the spoon-and-level method. If flour is scooped directly from the bag, the cup can become much heavier — sometimes 140 g or more. For reliable cakes, cookies, and bread dough, treat 125 g as the standard reference and confirm with a scale when precision matters.

How many grams is 1 cup of sugar?

It depends on the sugar type. One cup of granulated sugar is about 200 g, one cup of powdered sugar is about 120 g, and one cup of packed brown sugar is about 220 g. Recipes often say only "sugar" but the gram result changes significantly by variety, so it is better to choose the exact sugar in the converter before baking.

How many grams is 1 cup of butter?

One cup of butter is about 227 g, which also matches two standard US sticks. Half a cup is about 113 g and ¼ cup is about 57 g. Butter is one of the more consistent cups-to-grams conversions because its density is reliable, but weighing it on a kitchen scale is still the best option for repeatable pastry and cookie texture.

Is this cups to grams converter based on US cups or metric cups?

This page uses the standard US cup (~240 ml) as the default reference. A metric cup is 250 ml, so metric cups-to-grams results can be slightly higher for the same ingredient. If you are adapting Australian or Canadian recipes, use the values here as a practical guide and verify important baking formulas by weight.

How many grams is ½ cup of flour?

For all-purpose flour, ½ cup is about 63 g. Bread flour is about 64 g, cake flour about 57 g, and whole wheat flour about 60 g. This is a good example of why "½ cup to grams" searches still need the ingredient name to get a trustworthy answer.

How many grams is ¼ cup of common ingredients?

¼ cup of all-purpose flour: ~31 g. Granulated sugar: ~50 g. Butter: ~57 g. Rolled oats: ~23 g. Honey: ~85 g. The exact answer changes by ingredient, which is why the quick-reference tables on this page are more useful than a single generic chart.

When should I use a kitchen scale instead of cups?

Use a scale whenever you want consistency — especially for bread, laminated dough, macarons, cheesecake, and any recipe you plan to scale up or repeat. Cups are affected by scooping method, ingredient brand, humidity, and cup standard. A scale removes those variables and makes it easier to compare your results with professional baking formulas.

Can I convert grams back to cups on this site?

Yes. Use the grams to cups converter on the homepage for ingredient-specific conversions back to volume. That is useful when comparing international recipes, building printable kitchen charts, or translating a professional formula for a home baker who still measures in cups.

Why is packed brown sugar heavier than white sugar in the same cup?

Brown sugar is usually measured packed — pressed firmly into the cup to remove air gaps. That packing raises the weight per cup to about 220 g, versus 200 g for loose granulated sugar. Recipes that specify packed brown sugar expect that higher weight along with the extra moisture from molasses.

Need to go the other way?

Convert grams back to cups for any ingredient — instantly.

Open Grams to Cups Converter →