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Grams to Cups Converter

Convert grams to cups based on the ingredient's density.

Result

2.08
33.33
100.00
8.82 oz

How it is calculated

A cup measures volume, grams measure mass, so the conversion needs each ingredient's density: cups = grams ÷ grams per cup. The tool uses the US cup of 236.588 mL and these values per cup: flour 120 g, sugar 200, brown sugar 220, powdered sugar 125, butter 226.796, water 236.588, milk 244, rice 185, oats 90, cocoa 100, honey 340, oil 218. Tablespoons are cups × 16, teaspoons cups × 48, and ounces are grams ÷ 28.3495. An unknown ingredient falls back to flour. Real flour varies by how it is scooped, so treat the figures as typical.

Worked example

Convert 250 g of flour. At 120 g per cup: 250 ÷ 120 = 2.08 cups. Tablespoons = 2.0833 × 16 = 33.33 and teaspoons = 2.0833 × 48 = 100.00. Ounces = 250 ÷ 28.3495 = 8.82 oz.

Try this example →

Common mistakes

  • Leaving the ingredient on flour while converting sugar or honey; 250 g of honey is under 1 cup, not 2.
  • Assuming a cup is the same everywhere; this tool uses the US cup, and metric or imperial cups differ.
  • Confusing ounces of weight (oz) with fluid ounces of volume.
  • Scooping flour by pressing it into the cup, which packs in far more than 120 g; spoon and level instead.
  • Expecting a single grams-to-cups factor; only water-like liquids come close to 1 g per mL.

About this calculator

This calculator converts a weight in grams into US cups using the density of the specific ingredient you select, because a cup is a volume measure while a gram is a weight measure — the two only relate to each other through how tightly a substance packs. A cup of flour weighs roughly 120 g, a cup of granulated sugar about 200 g, and a cup of butter about 227 g, so using a single generic conversion for all ingredients would be wrong by 50% or more.

Bakers use it constantly when following a recipe written in grams (common outside the US) but only owning cup measures, or the reverse — converting a cup-based American recipe to grams for the precision that professional and European baking recipes rely on.

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Comments (1)

  • Editorial team

    Each ingredient is a fixed typical density per US cup, so the result is only as good as how you fill the cup. Spoon flour in and level it rather than scooping, or the cup will hold noticeably more than 120 g. For a whole recipe, convert each ingredient separately with its own setting, since the same grams give different cups. Which ingredient would you like to see added to the list?

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