Turn cups, tablespoons and teaspoons of flour, sugar, butter and more into grams and ounces, or grams back into cups.
One cup of all-purpose flour is 120 g, so 2 cups plus 2 tablespoons, which is 2.125 cups, is 2.125 × 120 = 255 g. The page does this in two steps. It turns your cups, tablespoons and teaspoons into millilitres, then multiplies by the grams per millilitre for the ingredient you picked. A US cup is 236.588 mL, a tablespoon is one sixteenth of it and a teaspoon one forty-eighth. Metric units are an alternative: choose the 250 mL metric cup, with 15 mL tablespoons and 5 mL teaspoons, and 1 cup of the same flour becomes 126.8 g. The box How this was worked out writes out each step with your numbers.
All grams per cup are based on King Arthur Baking's published ingredient weight chart, values rounded. Examples are all-purpose and bread flour at 120 g a cup, granulated sugar at 198 g, packed brown sugar at 213 g, powdered sugar at 113 g, butter at 227 g and honey at 336 g (the chart gives 21 g a tablespoon, times 16). The chart lists water, milk and butter at 227 g per cup, a round figure, while a US cup of water holds about 236.6 g by volume. Use the chart value to follow a recipe that was written with it. Where the chart gives a smaller measure, the cup value is scaled from it: honey from 1 tablespoon, maple syrup, cocoa and long-grain rice from half a cup, cornstarch from a quarter cup and salt from 1 tablespoon. Ingredients without a value in that one chart are left out.
Weight per cup depends on how you fill the cup. Flour spooned into the cup and levelled with a knife weighs less than flour scooped straight from the bag, because scooping presses it down. Brown sugar is packed on purpose, so its figure only holds for a packed cup. Sifted, sieved or humid ingredients differ again. That is why grams are the better way to bake: 120 g of flour is 120 g however it was handled. Treat a converted weight as the chart's typical value, not a measurement of your own cup.
Switch to Grams to cups to go the other way: 250 g of all-purpose flour is 250 ÷ 120 = 2.083 cups, shown as about 2 ⅛ cups, which is 33.33 tablespoons or 100 teaspoons. Ounces mean weight ounces (28.349523125 g), not fluid ounces. The page converts by weight and ignores the temperature of the ingredient. It does not know brands, grind or moisture, and it does not convert ingredients not in the list. When a recipe gives both cups and grams, trust the grams.
120 g for all-purpose or bread flour, using King Arthur Baking's chart, and 113 g for whole wheat flour. A half cup is 60 g and a quarter cup is 30 g. Choose your flour in the Ingredient list and the table shows every common amount.
198 g for granulated sugar, 213 g for packed brown sugar and 113 g for powdered sugar. Brown sugar assumes you pack the cup firmly. A tablespoon of granulated sugar is 198 ÷ 16 = 12.4 g.
A cup of butter is 227 g, which is 8 oz, and a tablespoon is 227 ÷ 16 = 14.2 g. A US stick of butter is half a cup, so about 113.5 g by this chart.
Yes. A US cup is 236.588 mL and a metric cup is 250 mL, about 5.7% larger. One cup of flour is 120 g with the US cup and 126.8 g with the metric cup. Pick the size your recipe uses.
Scooping a cup into the bag packs the flour. Spoon it into the cup and level it for a lighter cup, or weigh it. The 120 g figure is a typical value from King Arthur Baking's chart, so a scooped cup can come out above it.
No. The numbers are processed in your browser and are not uploaded. They are not stored on your device either, and reloading the page puts the example back. The page only counts that a result was shown, without any of your numbers.