How to use
- Enter an amount and pick the ingredient.
- Choose the units to convert from and to: cups, spoons, mL, grams or ounces.
- Read the weight or volume, with a kitchen fraction such as “about ¾ cup”. Or tap a popular conversion.
How the conversion works
A cup measures volume, but a scale measures weight. To switch between them you need the ingredient’s weight per cup:
grams = cups × grams per cup
cups = grams ÷ grams per cup
Each ingredient’s weight per cup comes from USDA FoodData Central household measures. Spoon and mL amounts are scaled from that cup weight. Cup-to-spoon conversions use exact US definitions, so they are the same for every ingredient.
Examples
- 2 cups of all-purpose flour: 2 × 125 = 250 g
- 200 g of granulated sugar: 200 ÷ 200 = 1 US cup
- 500 g of all-purpose flour: 500 ÷ 125 = 4 US cups
- 1 tablespoon of butter: 227 ÷ 16 = 14.19 g
Grams per cup
| Ingredient | 1 US cup | 1 tablespoon |
|---|---|---|
| All-purpose flour | 125 g | 7.8 g |
| Bread flour | 137 g | 8.6 g |
| Granulated sugar | 200 g | 12.5 g |
| Brown sugar, packed | 220 g | 13.8 g |
| Brown sugar, loose | 145 g | 9.1 g |
| Powdered sugar, unsifted | 120 g | 7.5 g |
| Powdered sugar, sifted | 100 g | 6.3 g |
| Butter | 227 g | 14.2 g |
| Water | 236.6 g | 14.8 g |
| Whole milk | 244 g | 15.3 g |
| White rice, uncooked | 185 g | 11.6 g |
| Rolled oats | 81 g | 5.1 g |
| Honey | 339 g | 21.2 g |
| Cocoa powder, unsweetened | 86 g | 5.4 g |
| Table salt | 292 g | 18.3 g |
| Vegetable oil (canola) | 218 g | 13.6 g |
Cups and spoons
| US cup | Tablespoons | Teaspoons | Milliliters |
|---|---|---|---|
| 1 | 16 | 48 | 236.6 mL |
| ¾ | 12 | 36 | 177.4 mL |
| ½ | 8 | 24 | 118.3 mL |
| ⅓ | 5 ⅓ | 16 | 78.9 mL |
| ¼ | 4 | 12 | 59.1 mL |
| ⅛ | 2 | 6 | 29.6 mL |
Which cup? A US cup is 236.6 mL. The cup on US nutrition labels is 240 mL, and Canadian recipes use a 250 mL metric cup. The converter offers all three.
Why your weights may differ
- Packed or loose: USDA lists packed brown sugar at 220 g per cup, but loose at 145 g.
- Sifted or not: powdered sugar is 120 g per cup unsifted, but 100 g sifted.
- Other charts: King Arthur Baking uses 120 g for a cup of all-purpose flour, against USDA’s 125 g.
For baking, weighing is the most reliable method.
Halving a recipe or making it 150% bigger? The percentage calculator scales any amount.