Cups, tablespoons and teaspoons to grams and back for flour, sugar, butter, rice and more
Runs in your browser. Nothing you type is sent anywhere. Checked against sources on 29 Sept 2026.Choose an ingredient, enter cups, tablespoons, teaspoons, grams or ounces, and read every other unit. Weights come from USDA FoodData Central: a US cup of all-purpose flour is 125 grams, granulated sugar 200 grams and butter 227 grams. A US cup is 236.6 mL; switch to the 250 mL metric cup if your recipe uses it.
Choose the Ingredient from the list, for example All-purpose flour or granulated sugar.
Type the Amount and pick the Unit: cups, tablespoons or teaspoons.
Set Cup size to US (236.6 mL) for American recipes or Metric (250 mL) for Australian ones.
Read the Weight in grams with ounces underneath, and the grams in one cup of that ingredient.
Open the Grams per US cup table to compare ingredients, or press Share result to save the conversion.
A cup measures volume, a scale measures weight, and the two only meet through the density of the ingredient. A cup of water weighs about 237 grams, a cup of all-purpose flour 125 grams and a cup of honey 339 grams. That is why no single number turns cups into grams, and why this converter asks for the ingredient first.
Where the weights come from. Every ingredient uses one weighed portion from USDA FoodData Central, the US Department of Agriculture's food database (SR Legacy release). The page lists the USDA food and the measure it weighed, such as 1 cup of packed brown sugar at 220 grams or 1 teaspoon of baking powder at 4.6 grams. Grams per millilitre are worked out from that measure, so a tablespoon and a cup of the same ingredient always agree.
Which cup. American recipes use the US customary cup of 8 fluid ounces, 236.6 millilitres, with 16 tablespoons and 48 teaspoons to the cup. Recipes from Australia, New Zealand, Canada and the UK often use a metric cup of 250 millilitres with a 15 mL tablespoon and a 5 mL teaspoon; choose Metric for those. An Australian tablespoon is 20 mL, so double-check old Australian recipes.
Why your cup may weigh more. USDA weighs flour spooned into the cup and levelled. Scooping straight from the bag packs 10 to 20% more, and King Arthur Baking's chart uses 120 grams for the same cup. Brown sugar changes with how hard you pack it, and sifted powdered sugar weighs less than unsifted. For baking that has to come out right, weigh.
What this converter does not do: scale a recipe, convert oven temperatures, or cover every ingredient. Cooked rice, chopped fruit and grated cheese vary too much by preparation to give one honest figure, so they are left out rather than guessed.
A US cup of all-purpose flour weighs 125 grams in USDA FoodData Central, spooned into the cup and levelled. Bread flour weighs 137 grams a cup and whole wheat flour 120 grams. King Arthur Baking uses 120 grams for all-purpose flour, and a cup scooped straight from the bag can weigh 140 grams or more.
A US cup of granulated sugar weighs 200 grams, according to USDA FoodData Central. Brown sugar packed firmly into the cup weighs 220 grams, and unsifted powdered sugar only 120 grams. A tablespoon of granulated sugar is about 12.5 grams and a teaspoon about 4.2 grams.
A US stick of butter is half a cup, or 8 tablespoons, and weighs about 113 grams. USDA FoodData Central weighs a full cup of butter, two sticks, at 227 grams and one tablespoon at 14.2 grams. A standard one-pound box holds four sticks, 454 grams.
No. A US customary cup is 8 US fluid ounces, 236.6 millilitres. A metric cup, used in Australia, New Zealand, Canada and many British recipes, is 250 millilitres, about 6% larger. So a metric cup of flour weighs about 132 grams instead of 125. Nutrition labels in the US use a rounded 240 mL cup.
Divide the grams by the weight of one cup of that ingredient. For granulated sugar at 200 grams a cup, 150 grams is three quarters of a cup; for all-purpose flour at 125 grams, 150 grams is 1.2 cups. Choose the ingredient, set the unit to grams and the converter shows cups, tablespoons and teaspoons.
Flour compresses. Dipping the cup into the bag and levelling it packs in 10 to 20% more flour than spooning it in and levelling, which is how USDA and most baking charts weigh it. Sifting makes it lighter still. For bread and cakes, weighing the flour gives the most reliable result.
Rates and rules change; check the source before you rely on a figure.
Still stuck? Ask about Cups to Grams Converter and anybody who knows can answer. No account needed.
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