Grams to Cups Converter

Grams to cups calculator

How to convert grams to cups

A cup measures volume. A gram measures mass. You cannot convert grams to cups with one number for every food. Use:

cups = grams ÷ grams per cup

Example: 100 grams of all-purpose flour ÷ 125 = 0.80 cups (⅘ cup). The same 100 grams of granulated sugar ÷ 200 = 0.50 cups (½ cup). Honey is denser still: 100 g honey is only about 0.29 cups. Reverse it with grams = cups × grams per cup when a US recipe lists cups and you only have a scale.

All-purpose flour — grams to cups

Based on 1 US cup all-purpose flour = 125 g (spooned and leveled, unsifted). Change the ingredient in the converter to refresh this chart.

Flour and sugar in these charts assume the ingredient is spooned into the cup, not dipped and swept. Dip-and-sweep can pack 15–20% more flour into the same cup.

Grams to cups for common ingredients

Quick look-up for 100 g, 200 g, 300 g, and 400 g. Fractions are rounded to kitchen sizes — use the converter above for an exact amount.

What is 100 grams in cups?

100 grams to cups depends on density. 100 g of a light powder (flour, cocoa, oats) fills more of a cup than 100 g of sugar, honey, or butter.

How many cups is 100 grams of flour?

100 grams of all-purpose flour is 0.80 cups, which is ⅘ cup (US), spooned and leveled. Cake flour is closer to ⅞ cup. Bread flour is about ¾ cup.

200 grams to cups

200 grams to cups is the next most searched amount after 100 g. Use this table, then the converter for anything in between.

How many cups is 200 grams of flour?

200 grams of all-purpose flour equals 1.60 cups, or about 1 ⅗ cups (US). 150 g is 1.20 cups. 250 g is 2 cups even.

Grams to cups for flour

All-purpose flour at 125 g per US cup, spooned and leveled. If you dip and sweep, a cup can hold closer to 140 g — use about 15–20% less flour in the cup.

Grams to cups for sugar

Granulated white sugar at 200 g per US cup. Packed brown sugar is heavier (220 g per cup); powdered sugar is lighter (120 g per cup).

How to convert grams to cups for an ingredient

You need three things: the weight in grams, the cup size, and the ingredient density. A US cup is 240 ml (about 236.6 ml in older customary tables). Then:

cups = grams ÷ (ml in a cup × density in g/ml)

Worked example for 100 g all-purpose flour: density ≈ 0.52 g/ml. 100 ÷ (240 × 0.52) ≈ 0.80 cups. The converter skips the density math — pick the ingredient and enter grams instead.

How many grams are in a cup?

There is no single gram weight for “a cup.” A US customary cup is 240 ml of volume. What that volume weighs depends on how tightly the ingredient packs.

Dip-and-sweep flour can weigh closer to 140 g per cup. Sifted flour can drop near 112 g. This converter uses spoon-and-level (125 g for all-purpose flour), the usual method in US baking charts.

How do I convert a recipe from grams to cups?

Convert each line on its own. Do not apply one factor to the whole ingredient list.

1. Find the ingredient in the converter (flour, sugar, butter, liquid).
2. Enter the gram amount from the recipe.
3. Write down the cup (and tablespoon) result.
4. Repeat for the next ingredient — sugar will not use the flour number.

If you also need to double or halve the recipe after converting, use the recipe converter. For bake time after you change pan size or oven temperature, use the cooking time calculator.

If the original recipe is metric, keeping grams is still more accurate than cups — especially for flour, cocoa, and almond flour. Use cups only when that is the tool you have.

How many grams to get 1 cup?

Switch the calculator to Cups → Grams and enter 1. You get 125 g all-purpose flour, 200 g granulated sugar, 220 g packed brown sugar, 227 g butter (two US sticks), or about 240 g water or milk. That is the reverse of grams to cups.

Spoon and level vs scooping the cup

Most home bakers scoop the cup through the bag. That compresses flour and can add 15–20 g extra per cup — enough to dry out cookies or toughen a cake. Spoon flour into the cup, then level the top with a knife. That is the 125 g cup this page uses. For the same reason, brown sugar charts assume packed cups: press the sugar in so it holds the cup shape.

US cup vs metric cup vs tablespoons

This tool uses a US cup (240 ml). A metric cup in Australia, New Zealand, and Canada is 250 ml — about 4% more volume. UK recipes sometimes use 284 ml imperial cups; newer UK baking is usually metric grams.

• 1 US cup = 16 tablespoons = 48 teaspoons = 240 ml
• 1 tablespoon = 3 teaspoons ≈ 15 ml
• 1 stick US butter = ½ cup = 8 Tbsp = 113 g
• 1 ounce (weight) = 28.35 g — the converter also shows ounces next to the result

Do not swap a 250 ml metric cup into a US cup chart without adjusting. For water, 250 ml is 250 g; a US cup of water is about 240 g.

Is 1 cup 200 grams or 250 grams?

Neither is universal. 1 cup granulated sugar is 200 g. Charts that say 1 cup = 250 g are usually treating a cup as 250 ml of water, not flour. 1 cup all-purpose flour is 125 g, not 200 or 250. If a blog converts every ingredient at 250 g per cup, the bake will be wrong.

Why cups and grams disagree online

Sites pick different packing methods. Many flour grams-to-cups pages use 125 g per cup (this one does). King Arthur–style charts often use 120 g. Dip-and-sweep tables use about 140 g. Cocoa, almond flour, and coconut flour vary even more because the grind is airy. If a recipe author lists both cups and grams, trust the grams.

Common mistakes when converting grams to cups

• Using the flour number for sugar, cocoa, or oats.
• Measuring brown sugar unpacked, then using a packed (220 g) chart.
• Converting honey or oil with the water factor (240 g). Honey is about 340 g per cup.
• Assuming UK and US cups are the same size.
• Rounding 0.80 cups of flour down to ¾ cup on every line — small errors stack in bread and pastry.

If the recipe matters (bread, laminated dough, macarons), weigh it. Use this grams to cups converter when you only have cups, or when you are reading a US recipe on a metric scale.