A little help in the kitchen
No scale to hand? Enter your grams, choose an ingredient, and get an approximate cup measurement for your next bake.
Enter an amount and choose an ingredient to get started.
A quick note: Cups are approximate. Brand, packing and measuring technique affect the result. For precise baking, use a kitchen scale.
Uses published US recipe-cup weights, not 250 mL metric cups. Spoon equivalents use 16 tbsp or 48 tsp per cup.
Grams measure weight; cups measure volume. First choose the ingredient, then divide its weight by the weight of one cup.
Using our all-purpose flour reference, 200 g ÷ 125 g per cup ≈ 1.6 cups.
Why isn’t 100 grams always the same number of cups? Flour leaves more space between its particles, while honey is dense. Water and sugar have their own weights per cup, too. Choose the ingredient that matches your recipe, including whether sugar is packed or cream is whipped.
For example, 100 g of all-purpose flour is about 0.8 cup, while 100 g of honey is about 0.29 cup.
Each value is an approximate reference, not a universal density. Follow your recipe author’s own weights whenever they are available.
| Ingredient & measuring note | 1 cup ≈ |
|---|---|
| All-purpose flourSpoon into the cup and level; do not pack. | 125 gAllrecipes |
| Whole wheat flourWhole wheat; not whole wheat pastry flour. | 113 gKing Arthur Baking |
| Bread flourUse the recipe author’s weight when provided. | 136 gAllrecipes |
| Rye flour (medium)Medium rye reference; other grinds can differ. | 106 gKing Arthur Baking |
| Granulated sugarLevel cup of granulated white sugar. | 200 gAllrecipes |
| Caster sugarFine crystals; not powdered sugar. | 200 gNigella |
| Brown sugar (packed)Pack into the cup, then level. | 220 gAllrecipes |
| Powdered sugarSifting and settling change the weight. | 120 gAllrecipes |
| ButterRegular butter, not whipped butter. | 226 gKing Arthur Baking |
| Cream (liquid)Unwhipped liquid cream. | 227 gKing Arthur Baking |
| HoneyLiquid honey. | 340 gAllrecipes |
| Table saltFine table salt only. Do not use for kosher or flaky salt. | 288 gKing Arthur Baking |
| CornstarchStarch, not ground cornmeal. Level without packing. | 112 gKing Arthur Baking |
| WaterRounded US cup reference; not a 250 mL metric cup. | 237 gAllrecipes |
50 g≈ 0.4 cups
100 g≈ 0.8 cups
125 g≈ 1 cups
200 g≈ 1.6 cups
250 g≈ 2 cups
500 g≈ 4 cups
50 g≈ 0.25 cups
100 g≈ 0.5 cups
200 g≈ 1 cups
250 g≈ 1.25 cups
50 g≈ 0.22 cups
100 g≈ 0.44 cups
125 g≈ 0.55 cups
200 g≈ 0.88 cups
It depends on the ingredient. A cup of flour, butter and honey each weighs a different amount. Select your ingredient above to use its reference weight.
For all-purpose flour at 125 g per cup, 100 g is approximately 0.8 cup. Other flour types use different values.
Our references use 200 g for granulated or caster sugar, 220 g for packed brown sugar, and 120 g for powdered sugar.
Divide the grams by your ingredient’s grams-per-cup value. The calculator does this as soon as you enter an amount and select an ingredient.
It is an estimate. Scooping, packing, moisture and brand can change how much fits in a cup. Use a scale when a recipe needs precise ratios.
No. Cup size describes volume, not weight. This tool uses published US recipe-cup weights; it is not calibrated for a 250 mL metric cup.
No. Choose the preparation shown: fine table salt and unwhipped liquid cream. Kosher salt, flaky salt and whipped cream need their own references.
Planned tools — not yet available: