Convert cups to grams instantly — the right way, by ingredient. Flour, sugar, butter, milk, honey, oats, rice, cocoa and more all weigh different amounts even if the volume (“1 cup”) looks the same. Pick an ingredient, enter cups, and get grams (plus ounces) in one click.
Best results happen when you select the ingredient that matches your recipe label (e.g., “all-purpose flour” vs “bread flour”). You can also choose the cup type: US cup (236.6 mL), Metric cup (250 mL), or Imperial cup (284.1 mL).
Most “cups to grams” confusion comes from one simple fact: cups measure volume (how much space something takes up), while grams measure mass (how much matter is there). If two ingredients fill the same amount of space, they can still weigh very different amounts. That’s why 1 cup of flour is far lighter than 1 cup of honey.
This calculator converts cups to grams using ingredient-specific grams-per-cup averages. We keep a reference table for common ingredients (like all-purpose flour, granulated sugar, butter, milk, and oats). Then we adjust the grams-per-cup number based on your selected cup type: US cup (236.588 mL), Metric cup (250 mL), or Imperial cup (284.131 mL).
Step 1: Start with a known reference value:
gramsPerUSCup(ingredient)
Step 2: Adjust for cup size:
gramsPerSelectedCup = gramsPerUSCup × (selectedCupMl ÷ 236.588)
Step 3: Multiply by the number of cups:
grams = cups × gramsPerSelectedCup
Step 4 (bonus): Convert grams to ounces:
ounces = grams ÷ 28.3495
Some countries use a “metric cup” (250 mL) in everyday cooking. Australia commonly uses 250 mL cups in many recipes. Meanwhile, older UK recipes might be closer to imperial measures (bigger cup). If you keep the ingredient the same but change the cup volume, you are changing the amount of space that ingredient occupies — so the weight changes too. That’s why this calculator includes a cup-type selector: it turns your cup into an actual milliliter volume.
Kitchen conversions are never perfect because real life isn’t perfectly consistent. Flour can be “fluffy” or compacted. Brown sugar can be lightly filled or tightly packed. Cocoa powder can be sifted or clumpy. Even humidity affects dry ingredients. So the best way to interpret this calculator is: it gives you a strong everyday conversion baseline — perfect for most cooking and baking — but if you want laboratory-level precision, always weigh directly on a scale.
If you’re building content around this calculator, a viral angle is to remind users: “Cups lie. Grams don’t.” People love quick fixes to hidden cooking mistakes — and this is one of the most common.
Because cups measure volume, not weight. A cup of feathers and a cup of sugar take up the same space but weigh very differently. The ingredient tells us the grams-per-cup average.
Not always. A US cup is about 236.6 mL. A “metric cup” is 250 mL. Imperial volume measures are larger. If your recipe source is from another country, switching cup type can improve accuracy.
Flour weight depends heavily on how it’s measured. Scooped flour compacts and becomes heavier. Spooned and leveled flour is lighter. Different flours also have different protein content and grind.
No. Water is ~1 g per mL, but milk is slightly heavier, honey is much heavier, and oils are lighter. That’s why this calculator treats each liquid as its own ingredient.
Use a kitchen scale and measure directly in grams. This calculator is the fastest practical option when a recipe is written in cups.
Yes — but expect variation. The more irregular the ingredient (chips, nuts), the more air gaps exist, which changes grams per cup. This tool gives a useful average for recipe planning.
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MaximCalculator provides simple, user-friendly tools. Always double-check important measurements and use a kitchen scale for best accuracy.