Cups to grams,
by ingredient.
Choose an ingredient and its reference weight. When your recipe gives grams, use those grams first.
Ingredient converter
Cups ↔ grams
Use the recipe author's gram weight when available. Reference: King Arthur Baking.
Know what you are converting
These weights follow the listed publishers' recipe conventions. The tool does not assume that every ingredient weighs the same, or that a metric cup and a US cup are interchangeable.
For a custom weight, enter how many grams one cup represents in your recipe. The calculation multiplies cups by this number, or divides grams by it. Answers display up to two decimal places.
| Ingredient & preparation | Grams/cup | Source |
|---|---|---|
| All-purpose flour Fluffed, spooned, and leveled | 120 | King Arthur Baking |
| All-purpose flour The Bake School reference | 125 | The Bake School |
| Granulated sugar Granulated white sugar | 198 | King Arthur Baking |
| Butter Solid butter | 226 | King Arthur Baking |
| Brown sugar Packed; light or dark | 213 | King Arthur Baking |
| Powdered sugar Unsifted | 113 | King Arthur Baking |
Butter is normalized from King Arthur's 113 g per ½ cup to 226 g per cup. Rounded chart values may differ from a package label. References accessed October 5, 2026; editorial review pending.