Clever Quest Lab Tools

Cups to Grams Converter

2026-10-17

Convert cups, spoons, ounces and sticks of butter to grams (and back) for more than 60 ingredients. Type fractions like 1/3 or 1 1/2, paste a whole list of recipe lines, and convert oven temperatures between °F, °C and gas mark.

Convert cups to grams, or grams to cups

Direction
Decimals or fractions: 0.75, 3/4, ¾, 1 1/2
Result
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    Automatic rounding: 0.1 g under 20 g, whole grams from 20 g. Weights are approximate typical values, not lab measurements. Everything is calculated in your browser; nothing you enter is sent anywhere.

    Same amount in other measures

    Enter an amount above.
    MeasureDecimalAs a fraction

    Common amounts of your ingredient in grams

    Choose an ingredient above.
    AmountUS cupMetric cupUK cup

    Cups: US 236.6 ml, metric 250 ml, UK 284.1 ml. Spoons: US 14.79 ml and 4.93 ml; metric and UK 15 ml and 5 ml.

    Recipe converter: paste your ingredient list

    One ingredient per line, amount first. Works with cups, spoons, fluid ounces, pints, quarts, millilitres, sticks of butter and eggs.

    LineGramsUsed

    Oven temperature: °F, °C and gas mark

    For gas mark you can type 1/4, 1/2 or 1 to 9
    Oven setting
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      Standard gas mark chart
      Gas mark°C°FHeat

      Ingredient weight table

      Ingredientg per US cupg per metric cupg per US tbspg per US tsp

      How to use the cups to grams converter

      1. Choose the direction: Measure to grams if your recipe lists cups or spoons, Grams to measure if you have a weight and want a cup or spoon amount.
      2. Type the amount. Decimals (0.75) and fractions (3/4, 1 1/2, ¾) are all accepted.
      3. Pick the measure (US cup, metric cup, tablespoon, stick of butter and so on) and the ingredient. If yours is missing, choose “Custom ingredient” and enter its grams per US cup.
      4. Read the result. The tables underneath show the same volume in other measures and the common fractions of a cup for your ingredient.
      5. For a whole recipe, paste the ingredient lines into the recipe converter, one per line, with the amount first. Lines it cannot read are marked, never guessed.

      How it works

      Cups and spoons measure volume, while grams measure mass, so the conversion needs the density of the ingredient. The tool first turns your measure into millilitres, then multiplies by the ingredient’s density in grams per millilitre:

      grams = amount × ml per measure × (g per US cup ÷ 236.588)

      Here amount is your number, ml per measure is the size of the cup or spoon you chose, and g per US cup is the ingredient’s weight per US cup from the table on this page. Going back from grams to a measure simply runs the same formula in reverse.

      The values in the table are typical figures of the kind found in food-composition tables and baking charts, rounded to whole grams. Sources differ by a few percent. Fractions in the answer are the nearest eighth or third, and the page says “about” when the match is not exact. Grams are rounded half up, to 0.1 g below 20 g and to whole grams from 20 g, unless you choose another rounding.

      Examples

      Example 1: flour. Two US cups of all-purpose flour at 125 g per cup: 2 × 236.588 ml × (125 ÷ 236.588) = 250 g.

      Example 2: butter. Half a US cup of butter is one stick, 226.8 g per cup × 0.5 = 113.4 g. The tool shows 113 g after rounding to whole grams.

      Example 3: grams to cups. 250 g of granulated sugar at 200 g per cup is 250 ÷ 200 = 1.25 US cups, which the tool also writes as 1 ¼ cups.

      Example 4: a metric cup. One 250 ml cup of all-purpose flour weighs 250 × (125 ÷ 236.588) = 132.1 g, shown as 132 g. A metric cup is larger than a US cup, so the weight is larger too.

      Example 5: a recipe line. “2 1/4 cups all-purpose flour” gives 2.25 × 125 = 281.25, shown as 281 g, and “3/4 cup packed brown sugar” gives 0.75 × 213 = 159.75, shown as 160 g. “2 large eggs” counts as 100 g.

      Example 6: the oven. 350 °F is (350 − 32) × 5 ÷ 9 = 176.7, so 177 °C. On a gas oven that is gas mark 4, which the standard chart lists as 180 °C.

      Why a cup of flour is not always the same weight

      Flour is the classic problem: it packs down in the bag, so scooping the cup straight into the flour can give 140 g or more, while spooning flour lightly into the cup and levelling it gives about 120 to 125 g. That is a difference of ten percent or more, enough to turn a soft cake into a dry one. Brown sugar is deliberately packed, which is why it weighs more per cup than white sugar.

      The figures here are for the common method: spoon the ingredient in, level it with a knife, and pack only what the recipe says to pack. For anything you bake often, weigh it once with a kitchen scale and use the “Custom ingredient” option for your own value. Where a recipe gives grams, use them.

      US, metric and UK cups and spoons

      A US cup is 236.588 ml. A metric cup is 250 ml, used in many countries that measure by volume. An older UK recipe may mean the imperial cup of 284.131 ml, half an imperial pint. Using the wrong one changes every ingredient by up to 20 percent, so check where the recipe comes from.

      Spoons differ less. A US tablespoon is 14.787 ml and a US teaspoon 4.929 ml, with three teaspoons to a tablespoon and sixteen tablespoons to a cup. Metric tablespoons and teaspoons are 15 ml and 5 ml. Some countries, Australia for one, use a 20 ml tablespoon, which this page does not include. A US stick of butter is 113.4 g, which equals 4 ounces, 8 tablespoons or half a cup.

      Oven temperatures and gas marks

      Recipes from different countries state oven heat in different ways. The Celsius and Fahrenheit scales are related by °C = (°F − 32) × 5 ÷ 9. Gas marks are a set of steps rather than a formula, so the tool uses the standard chart: gas mark 1 is 140 °C or 275 °F, gas mark 4 is 180 °C or 350 °F, and gas mark 9 is 240 °C or 475 °F. A temperature between two steps shows the closest mark. The tool also lists the usual dial setting rounded to 5 °C or 25 °F, and a fan oven line: a fan oven cooks hotter, so a recipe written for a conventional oven is normally lowered by about 20 °C. Trust an oven thermometer over the dial.

      Frequently asked questions

      How many grams are in a cup of flour?

      For all-purpose flour, this page uses 125 g per US cup. Cake flour is lighter (113 g), bread flour slightly heavier (127 g), and a heaped scoop can weigh much more than any of them.

      How many grams are in a cup of sugar?

      Granulated sugar is 200 g per US cup, packed brown sugar 213 g and powdered sugar 120 g. The three differ because of crystal size and how much air sits between them.

      Is a cup of water 237 grams?

      Yes, close to it. One millilitre of water weighs about one gram, so a US cup holds about 237 g and a 250 ml metric cup about 250 g. Other liquids are denser or lighter: honey is about 340 g per US cup and oil about 218 g.

      Why do my results differ from another website?

      Reference tables do not agree exactly, because flour moisture, grain size and measuring method vary. A difference of a few grams per cup is normal.

      Can I convert eggs, spices or herbs?

      Eggs are handled in the recipe converter as a count, at 38 to 63 g depending on size (large is 50 g without the shell). Coarse salt and light spices vary too much, so weigh them or use a custom value.

      Is my data sent anywhere?

      No. All calculations run in your browser. Nothing you type is uploaded, and the page only remembers your last inputs in your own browser storage if your browser allows it.

      All gram values are approximate and meant for cooking, not for dosing, diets or nutrition labels. Use a kitchen scale whenever precision matters.

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