Cooking Measurement Converter
Quick answer: One US cup of flour weighs about 125 g (4.4 oz), a cup of sugar about 200 g, and a cup of water 237 g — the volume-to-weight conversion depends on the ingredient.
Convert cups, spoons, grams and ounces — adjusted for what you're actually measuring, because a cup of flour and a cup of sugar don't weigh the same.
Common cup-to-gram weights
| Ingredient (1 cup) | Grams | Ounces |
|---|
| All-purpose flour | 125 g | 4.4 oz |
| Granulated sugar | 200 g | 7.1 oz |
| Butter | 227 g | 8.0 oz |
| Water | 237 g | 8.4 oz |
How it works
This converter handles both like-for-like swaps (cups to tablespoons) and volume-to-weight swaps (cups to grams). Because weight depends on the ingredient — a cup of flour weighs about 125 g while a cup of water weighs 237 g — it applies a density figure for whatever you select. For dry baking especially, weighing is far more accurate than scooping cups, which is why professional recipes list grams.
Frequently asked
Why do I need to pick an ingredient?
Cups measure volume, grams measure weight. A cup of flour is far lighter than a cup of honey, so we use each ingredient's density to convert between them accurately.
Are the weights exact?
They're close kitchen estimates. Packing, sifting and humidity all shift the real weight slightly, which is why we mark cross-conversions as approximate.
Can I convert grams back to cups?
Yes — flip the From and To units and the result recalculates instantly.
Why is weighing more accurate than measuring cups?
A cup depends on how you scoop and pack — sifted flour can weigh 20% less than packed flour. A scale removes that variability, which is why bakers prefer grams.
Which ingredients are hardest to measure by volume?
Flour, brown sugar and anything sticky like honey. Their volume shifts a lot with packing and temperature, so weight is far more reliable.
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