🥣 Cooking Converter
Convert recipe amounts between cups, spoons, milliliters, grams and ounces using the real density of each ingredient.
Quick answer: Multiply the cups by the ingredient’s weight per cup. 1 US cup of all-purpose flour weighs about 125 g (4.41 oz), while 1 cup of granulated sugar is about 200 g and 1 cup of butter is 227 g.
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Cooking Converter inputs
Result
1 cups (us) of flour (all-purpose)
125 grams
| Cups (US) | 1 |
| Tablespoons | 16 |
| Teaspoons | 48 |
| Fluid ounces (US) | 8 |
| Milliliters | 236.588 |
| Liters | 0.237 |
| Grams | 125 |
| Kilograms | 0.125 |
| Ounces (weight) | 4.409 |
| Pounds | 0.276 |
Based on 125 g per US cup. Weights vary with how an ingredient is packed – weigh for baking accuracy.
Flour (all-purpose): cups to grams
| Volume | Grams | Ounces |
|---|---|---|
| 1 tsp | 2.6 | 0.09 |
| 1 tbsp | 7.8 | 0.28 |
| ¼ cup | 31.3 | 1.1 |
| ⅓ cup | 41.7 | 1.47 |
| ½ cup | 62.5 | 2.2 |
| ⅔ cup | 83.3 | 2.94 |
| ¾ cup | 93.7 | 3.31 |
| 1 cup | 125 | 4.41 |
| 2 cups | 250 | 8.82 |
How kitchen conversions work
Volume units (cups, tablespoons, teaspoons, millilitres) convert to each other with fixed factors. Converting volume to weight (grams, ounces) needs the ingredient's density – how many grams fit in one cup.
Grams = cups × grams per cup · Cups = grams ÷ grams per cup · 1 cup = 16 tbsp = 48 tsp = 236.6 mL
Worked example
1 cup of all-purpose flour × 125 g per cup = 125 g, which is 125 ÷ 28.35 = 4.41 oz. Half a cup of brown sugar is 0.5 × 220 = 110 g.
Grams per US cup
| Ingredient | Grams per cup |
|---|---|
| Water | 237 |
| Milk | 245 |
| All-purpose flour | 125 |
| Granulated sugar | 200 |
| Brown sugar (packed) | 220 |
| Butter | 227 |
| Rice (uncooked) | 185 |
| Rolled oats | 90 |
| Honey | 340 |
| Table salt | 288 |
| Cocoa powder | 85 |
Why weight beats volume
Professional bakers weigh ingredients because a cup is only as accurate as the way it is filled. Sifted flour can weigh as little as 110 g per cup while flour scooped from a packed bag can exceed 150 g. Sugar, salt and liquids are more consistent, but sticky ingredients such as honey are easier to measure on a scale than in a cup. If a recipe gives grams, use them; if it only gives cups, convert once and write the weights on the recipe for next time.
Tips
- Use a scale for baking: weights are repeatable; cup measurements can vary by 10–20%.
- Butter sticks: one US stick is ½ cup, 8 tablespoons or 113 g.
- Liquids: water-based liquids are about 1 g per mL, so milliliters and grams are nearly interchangeable.
- Fluid vs weight ounces: a fluid ounce is volume (29.6 mL); an ounce on a scale is weight (28.35 g).
Frequently asked questions
Why does a cup of flour weigh less than a cup of sugar?
Cups measure volume, not weight. Flour is light and airy (about 125 g per cup) while granulated sugar packs densely (about 200 g per cup), so the same cup holds very different weights.
How many tablespoons are in a cup?
A US cup holds 16 tablespoons or 48 teaspoons, which is 236.6 mL. A tablespoon is 3 teaspoons, about 14.8 mL.
Are UK and Australian cups the same as US cups?
Not exactly. Metric cups used in the UK, Australia and New Zealand are 250 mL, about 6% larger than the US cup of 236.6 mL. This converter uses US cups.
Should I spoon or scoop flour into a cup?
Spoon flour into the cup and level it off. Scooping straight from the bag compacts it and can add 20–30 g per cup, which makes cakes dry. Weighing is the most accurate.