The Ultimate Grams to Cups Conversion Chart

Recipe weights and measuring cups rarely line up on their own, and the gap gets confusing fast once you’re juggling flour, sugar, and butter in the same bowl. This chart collects the grams-per-cup values for the ingredients that show up most often in home baking, so you don’t have to look each one up separately.

The core chart

Ingredient	Grams per US cup
All-purpose flour	120g
Granulated sugar	200g
Brown sugar (packed)	220g
Butter	227g
Milk	240g
Water	236.6g
Honey	340g
Rolled oats	90g
White rice (uncooked)	185g

Why the numbers aren’t round

Notice that none of these values land on a tidy number. That’s because a “cup” measures volume, while a gram measures mass: the two only relate to each other once you know how densely a specific ingredient packs into that volume. Flour is full of tiny air pockets, so it takes relatively few grams to fill a cup. Honey has almost no trapped air, so the same cup holds nearly three times the weight.

How to use this chart

Pick the row for your ingredient, then divide your recipe’s gram amount by the grams-per-cup value to get cups. For anything not listed here, or for an amount that isn’t a clean round number, the converter runs the same division instantly and adds tablespoons, millilitres, ounces, and pounds alongside the cup result. The full ingredient reference covers more items than fit in this chart.

A note on accuracy

These figures are standard reference averages, close to the ranges published in King Arthur Baking’s ingredient weight chart, not laboratory measurements. Brand, sifting, and how firmly an ingredient is packed can shift the real number by a few percent; Spoon and Level vs Scoop and Sweep covers just how much that packing choice moves the number for flour specifically. For everyday baking the shift is rarely noticeable, but if you’re chasing perfect consistency batch after batch, weighing ingredients directly on a kitchen scale will always be more reliable than converting from cups.