Grams to cups, per ingredient

100 grams of all-purpose flour is about 0.83 cups. 100 grams of honey is about 0.29 cups. Same weight, very different volume, because cups measure space and grams measure mass.

27 ingredient pages33 amount pagesWorks offline once loaded

IngredientGrams

Result

0.83 cups

About 7/8 cup of all-purpose flour. 100 g is 3.53 oz by weight.

Assumes spoon-and-level. Scooped flour runs closer to 140 g a cup.

120 g

1 cup flour, spooned and levelled

227 g

1 cup butter, two US sticks

20 g

Gap between spooned and scooped flour

100 grams in cups, six ways

The same 100 g on the scale lands anywhere between a third of a cup and a cup and an eighth.

Ingredient	Grams per cup	100 g in cups	Closest kitchen measure
All-purpose flour	120 g	0.83 cups	7/8 cup
Granulated sugar	200 g	0.5 cups	1/2 cup
Brown sugar, packed	220 g	0.45 cups	1/2 cup
Butter	227 g	0.44 cups	1/2 cup
Powdered sugar	120 g	0.83 cups	7/8 cup
Honey	340 g	0.29 cups	1/3 cup

Ingredient guides

All-purpose flour

120 g per cup

Spoon and level, do not scoop

Granulated sugar

200 g per cup

Pours level, very consistent

Brown sugar, packed

220 g per cup

Press firmly into the cup

Butter

227 g per cup

One cup is two US sticks

Close to 1 g per millilitre

Standard semisweet morsels

Honey

340 g per cup

Heaviest thing in the list

Almonds, whole

143 g per cup

Whole raw, not ground

Fine grain, not flaky

Baking powder

192 g per cup

Measured level, no packing

Spoon and level, like white flour

Cornstarch

128 g per cup

Spooned, never packed

Peanut butter

258 g per cup

Smooth, pressed into the cup

Yogurt, plain

245 g per cup

Regular or Greek, stirred

Sour cream

230 g per cup

Full fat, spooned and levelled

Heavy cream

238 g per cup

Liquid, just under milk

Cream cheese

227 g per cup

One US 8 oz block is one cup

Cheese, shredded

113 g per cup

Lightly filled, not packed

Breadcrumbs, dry

108 g per cup

Fine dry crumbs, not panko

Coconut, shredded

85 g per cup

Sweetened flakes, loose

Walnuts, chopped

117 g per cup

Chopped, not halves or ground

Maple syrup

322 g per cup

Dense syrup, second to honey

Conversions by amount

Why the scale wins

A cup is a fixed volume, 236.6 millilitres. A gram is a fixed mass. Moving between them needs one extra number: how much a cup of that specific ingredient weighs. Flour packs loosely and lands near 120 g. Honey fills every gap and hits 340 g. That is why a single universal ratio does not exist.

Cups also depend on your hands. Dip a cup straight into the flour bag and you can pull out 140 g. Spoon the flour in and level the top and you get 120 g. That 20 g gap is roughly two extra tablespoons of flour in a cookie dough, enough to turn chewy into dry.

So if you own a scale, weigh. Use this site when the recipe gives grams and your kitchen only has cups, or when you are checking someone else's numbers.

The formula

cups = grams ÷ grams per cup

grams = cups × grams per cup

Worked example

250 g of all-purpose flour ÷ 120 g per cup = 2.08 cups, so two cups plus a heaped tablespoon.

Full tables for the four you use most

All-purpose flour

120 g per cup

Grams	Cups
25 g	0.21
50 g	0.42
75 g	0.63
100 g	0.83
125 g	1.04
150 g	1.25
200 g	1.67
250 g	2.08
300 g	2.5
400 g	3.33
500 g	4.17

Granulated sugar

200 g per cup

Grams	Cups
25 g	0.13
50 g	0.25
75 g	0.38
100 g	0.5
125 g	0.63
150 g	0.75
200 g	1
250 g	1.25
300 g	1.5
400 g	2
500 g	2.5

Butter

227 g per cup

Grams	Cups
25 g	0.11
50 g	0.22
75 g	0.33
100 g	0.44
125 g	0.55
150 g	0.66
200 g	0.88
250 g	1.1
300 g	1.32
400 g	1.76
500 g	2.2

Brown sugar, packed

220 g per cup

Grams	Cups
25 g	0.11
50 g	0.23
75 g	0.34
100 g	0.45
125 g	0.57
150 g	0.68
200 g	0.91
250 g	1.14
300 g	1.36
400 g	1.82
500 g	2.27

A real recipe, converted

Metric chocolate chip cookies, rewritten for a cup-only kitchen. Rounded to what you can actually measure.

227 g butter1 cupTwo US sticks, softened

220 g brown sugar1 cup packedPress it into the cup, then level

100 g granulated sugar1/2 cupPours level with no fuss

280 g all-purpose flour2 1/3 cupsSpoon into the cup, do not dip

340 g chocolate chips2 cupsStandard semisweet morsels

6 g fine salt1 tspToo small for a cup, use spoons

Common questions

How many cups is 250 g of flour?

2.08 cups, so two cups plus about a tablespoon. That uses 120 g a cup for spoon-and-level all-purpose flour.

Is 240 g always one cup?

No. 240 g is one cup of water or milk only. One cup of flour is 120 g, one cup of oats is 90 g, one cup of honey is 340 g.

How many cups is 100 g of sugar?

0.5 cups exactly, since granulated sugar weighs 200 g a cup and barely compresses.

How much is 227 g of butter in cups?

1 cup, which is two US sticks or 16 tablespoons.

Why do two sites give different gram values for flour?

Because they assume different measuring methods. Spooned flour is 120 g a cup, scooped is closer to 140 g. Check which method a chart names before trusting it.

Does sifting change the conversion?

Yes, and by a lot. Sifted powdered sugar drops from 120 g to roughly 100 g a cup, so sift after weighing, not before.

How many grams in half a cup of flour?

60 g. Half of the 120 g cup, and easier to hit accurately than levelling a half-cup measure.

Do US and metric cups differ?

Yes. A US cup is 236.6 ml, a metric cup is 250 ml, about 6 percent more. This site uses US cups.

Can I convert small amounts like baking powder?

You can, but 6 g of baking powder is a heaped teaspoon, and spoons are more reliable than a fraction of a cup at that size.

Is weighing really worth it for home baking?

For bread and cake, yes. A 20 g flour swing on a 250 g recipe is 8 percent more flour, which you will taste as dryness.

Where these numbers come from

Every density on this site traces back to a published reference, and the full list sits on the density data page. Where a real range exists, we say so instead of pretending one number is exact.

Brown sugar between 200 g and 220 g a cup depending on how hard you pack it. Flour between 120 g and 145 g depending on whether you spoon or scoop. The converter uses the method named next to each result.

Source categories we cite

Published ingredient charts from established baking companies
Government food composition databases
Culinary institute measurement standards
Manufacturer packaging for branded products

Densities last verified August 2026. Each figure carries a named source category on the density data page.