Cups to Grams Converter: 1 Cup by Ingredient

Convert cups to grams for flour, sugar, butter and more. Choose your cup size, use spoons or fractions, and print a chart with the measuring method shown.

Your calculation

Ingredient

AmountMeasure

Cup standardConversion

Editable reference conditions

Your cup (mL)Editable assumption — confirm your recipe or measurement.Reference cup volume (mL)Editable assumption — confirm your recipe or measurement.Source tablespoon volume (mL)Editable assumption — confirm your recipe or measurement.Source teaspoon volume (mL)Editable assumption — confirm your recipe or measurement.Reference weight (g)Source weight for the named portion. Override = your editable measurement.

Result

1 US recipe cup · All-Purpose Flour

120 g

≈ 0.265 lb · 4.233 oz

Cup standard: 240 mL
Reference weight: 120 g / 1 cupEditable reference conditions: 120 g / 240 mL
Source: King Arthur Baking ↗

Preparation and calculation

All-Purpose Flour · 120 g / 240 mL. Editable assumption — confirm your recipe or measurement.

120 g ÷ 0.5 g/mL = 240 mL. Display rounds to 3 decimals; internal value is retained.

Measurement method and sourcesEditable assumption — confirm your recipe or measurement.Show details⌄

One cup, different ingredients

One cup · 240 mL

Ingredient	One cup	Reference and preparation
All-Purpose FlourWhat you selected	120 g	King Arthur Baking · 120 g / 1 cupFlour: gently spoon and level for the King Arthur dry-measure method; do not scoop or compress. Use the named flour type. · Editable reference conditions: 240 mL / cup
Sugar (granulated white)	198 g	King Arthur Baking · 198 g / 1 cupUse the form named in this source record. Additional preparation and the reference cup volume are unverified editable assumptions. · Editable reference conditions: 240 mL / cup
Brown sugar (dark or light, packed)	213 g	King Arthur Baking · 213 g / 1 cupBrown sugar: packed source reference. Degree of packing beyond the source wording is an editable assumption. · Editable reference conditions: 240 mL / cup
Butter	226 g	King Arthur Baking · 113 g / 8 tablespoons (1/2 cup)Use the form named in this source record. Additional preparation and the reference cup volume are unverified editable assumptions. · Editable reference conditions: 15 mL / tbsp
Oats (old-fashioned or quick-cooking)	89 g	King Arthur Baking · 89 g / 1 cupUse the form named in this source record. Additional preparation and the reference cup volume are unverified editable assumptions. · Editable reference conditions: 240 mL / cup
Cocoa (unsweetened)	84 g	King Arthur Baking · 42 g / 1/2 cupUnsweetened cocoa powder. The source row does not state sifted/unsifted, packing or exact physical cup mL; retain those uncertainties. · Editable reference conditions: 240 mL / cup
Rice (long grain, dry)	198 g	King Arthur Baking · 99 g / 1/2 cupUse the form named in this source record. Additional preparation and the reference cup volume are unverified editable assumptions. · Editable reference conditions: 240 mL / cup
Honey	336 g	King Arthur Baking · 21 g / 1 tablespoonUse the named liquid/product as listed by the source. Temperature and reference volume are not specified; confirm for your measurement. · Editable reference conditions: 15 mL / tbsp

Method and assumptions

A cup measures volume; grams measure mass. Select the exact ingredient and preparation before converting. A flour cup and a sugar cup do not share a universal weight.

The chart preserves King Arthur’s original reference weights. Its exact cup volume is not specified, so the 240 mL reference basis is an editable assumption. Change it to a confirmed source volume or enter your measured reference weight.

US customary is 236.588 mL; the FDA recipe/label convention is 240 mL; metric recipes can use 250 mL. The legacy imperial option is half an imperial pint, 284.131 mL, not every modern UK recipe’s cup.

For a confirmed reference, grams = reference grams × chosen volume ÷ reference volume. The reverse calculation uses the same record. Metric spoons stay 15 mL and 5 mL independently of the cup, so a 250 mL cup is not sixteen 15 mL tablespoons.

Flour should be gently spooned and levelled for the KAB dry-measure method. Keep packed brown sugar and unsifted powdered sugar separate. KAB’s 120 g flour reference and USDA’s historical 125 g spooned reference are different methods; do not average them.

The print chart shows the source portion, preparation and assumed reference volume beside each value. Keep the original mass if you have it: converting rounded fractions back and forth can lose precision.

Original illustrated guide

Flour, sugar and oats fill equal-volume cups. The gram weight comes from the ingredient source and preparation. Distinguish US customary 236.588 mL, US recipe 240 mL and metric 250 mL. — Equal-volume cups need ingredient-specific weights

Sources and reference conditions

King Arthur Baking ingredient chart — Ingredient-specific household weights; preparation labels matter. Exact reference-cup mL is not stated in this chart; do not silently equate its cup with 240 mL.
USDA FoodData Central flour search — Current database discovery verified. Stable food IDs, portion records and per-item metadata still needed for a production dataset.
USDA Nutritive Value of Foods, 2002 — Historical primary reference: unsifted spooned all-purpose flour 125 g/cup. Cross-check modern FDC records; not a current universal flour density.
NIST SP 811 conversion factors — US customary cup about 236.588 mL; unit conversions, not ingredient densities.
21 CFR 101.9(b)(5)(viii) — Nutrition-label convention: cup 240 mL; tablespoon 15 mL; teaspoon 5 mL. Distinguish from US customary.
Canada Safe Food for Canadians Regulations — Explicit cup 250 mL and tablespoon 15 mL for its stated labelling context.
NIST Household Weights and Measures — Metric kitchen cup 250 mL, teaspoon 5 mL, tablespoon 15 mL.
UK Product Regulation and Metrology Act 2025, section 5 — Imperial pint 568.26125 mL. A legacy half-pint cup is derived as 284.130625 mL, not a universal contemporary UK recipe cup.