Cups to Grams Converter: flour, sugar, butter

Last updated: October 2026

Ingredient

The weights are USDA figures for a level cup. How the cup is filled changes them: packed brown sugar weighs 220 g a cup, loose brown sugar 145 g.

From

Formula

1 cup US = 125 g

All Results

cup US 1

cup 250 0.946353

cup 200 1.18294

tbsp 15.7725

tsp 47.3176

mL 236.588

L 0.236588

fl oz 8

g 125

kg 0.125

oz 4.40925

lb 0.275578

Quick Reference Table: Cup (US, 236.6 mL) → Gram

Value (cup US)	Result (g)
0.25 cup US	31.25 g
⅓ cup US	41.6667 g
0.5 cup US	62.5 g
⅔ cup US	83.3333 g
0.75 cup US	93.75 g
1 cup US	125 g
1.5 cup US	187.5 g
2 cup US	250 g
3 cup US	375 g

About cups, spoons and grams

A cup measures volume and a gram measures mass, so the grams in a cup depend on the ingredient: a US cup of flour weighs 125 g, of sugar 200 g and of honey 339 g. Cups differ as well. American recipes use the US cup of 236.6 mL, and this converter also has the 250 mL cup and the 200 mL cup of Japanese recipes. A tablespoon here is 15 mL and a teaspoon 5 mL. The weights come from USDA FoodData Central and assume a level cup; how the cup is filled matters, since packed brown sugar weighs 220 g a cup and loose brown sugar 145 g.

Grams per cup and spoon

One level cup or spoon of each ingredient, in grams, from the USDA FoodData Central tables.

Ingredient	Cup (US, 236.6 mL)	Cup (250 mL)	Cup (200 mL)	Tablespoon (15 mL)	Teaspoon (5 mL)
All-purpose flour	125 g	132 g	106 g	7.9 g	2.6 g
Granulated sugar	200 g	211 g	169 g	13 g	4.2 g
Powdered sugar	120 g	127 g	101 g	7.6 g	2.5 g
Brown sugar (packed)	220 g	232 g	186 g	14 g	4.6 g
Butter	227 g	240 g	192 g	14 g	4.8 g
Water	237 g	250 g	200 g	15 g	5 g
Milk	244 g	258 g	206 g	15 g	5.2 g
Vegetable oil	218 g	230 g	184 g	14 g	4.6 g
Honey	339 g	358 g	287 g	21 g	7.2 g
White rice (uncooked)	185 g	195 g	156 g	12 g	3.9 g
Rolled oats	81 g	86 g	68 g	5.1 g	1.7 g
Cocoa powder	86 g	91 g	73 g	5.5 g	1.8 g
Table salt	292 g	309 g	247 g	19 g	6.2 g
Baking powder	221 g	233 g	187 g	14 g	4.7 g
Baking soda	221 g	233 g	187 g	14 g	4.7 g
Heavy cream	238 g	251 g	201 g	15 g	5 g

History of the measuring cup

Cups and spoons became real measures once cookbooks asked for them to be filled level. The size of the cup still differs from country to country.

1896 Fannie Farmer's Boston Cooking-School Cook Book told cooks to fill a cup, a tablespoon or a teaspoon and level it off with a knife.
1948 Kagawa Aya, founder of what is now Kagawa Nutrition University, tried out a 200 cc measuring cup and 30, 15 and 5 cc spoons in Tsubame, Niigata. Japanese recipes still use the 200 mL cup, the 15 mL tablespoon and the 5 mL teaspoon.
1993 The US Food and Drug Administration issued its nutrition labeling rule. For labels it counts a teaspoon as 5 mL, a tablespoon as 15 mL and a cup as 240 mL, a little more than the US customary cup of 236.6 mL.

Sources:

Volume & Capacity Mass & Weight Density