Have fun converting grams to cups for commonly used baking ingredients, such as flour, sugar, butter, cocoa powder, and many more.
In the baking world, grams are metric units of mass (weight) to measure ingredients with preciseness.
But if you are used to measuring ingredients in American volume units (i.e., cups, tablespoons, and teaspoons), you will find the most common ingredients converted below. Want to save the post for later? Pin it now >>
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Conversion tables
Select the ingredient that you are looking for to convert.
Sugar
Granulated sugar
| Grams | Cups |
|---|---|
| 50 | ¼ cup |
| 75 | ⅓ cup + 2 tsp |
| 100 | ½ cup |
| 150 | ¾ cup |
| 200 | 1 cup |
| 250 | 1 ¼ cups |
| 300 | 1 ½ cup |
| 400 | 2 cups |
| 500 | 2 ½ cups |
Caster sugar/superfine sugar
| Grams | Cups |
|---|---|
| 50 | 3 ½ tbsp |
| 75 | ⅓ cup |
| 100 | ⅓ cup + 1 ½ tbsp |
| 150 | ⅔ cup |
| 200 | ⅔ cup + 3 ½ tbsp |
| 250 | 1 cup + 1 ½ tbsp |
| 300 | 1 ¼ cups + 4 tsp |
| 400 | 1 ⅔ cups + 1 ½ tbsp |
| 500 | 2 cups + 3 ½ tbsp |
Brown sugar
| Grams | Cups |
|---|---|
| 50 | ¼ cup |
| 75 | ⅓ cup + 2 teaspoon |
| 100 | ½ cup |
| 150 | ¾ cup |
| 200 | 1 cup |
| 250 | 1 ¼ cups |
| 300 | 1 ½ cups |
| 400 | 2 cups |
| 500 | 2 ½ cups |
Coconut sugar
| Grams | Cups |
|---|---|
| 50 | ¼ cup + ½ tbsp |
| 75 | ⅓ cup + 1 ½ tbsp |
| 100 | ½ cup + 1 tbsp |
| 150 | ¾ cup + 1 ½ tbsp |
| 200 | 1 cup + 2 tbsp |
| 250 | 1 ⅓ cups + 1 tbsp |
| 300 | 1 ½ cups + 3 tbsp |
| 400 | 2 cups + 4 tbsp |
| 500 | 2 ⅔ cups + 2 tbsp |
Icing/powdered sugar
| Grams | Cups |
|---|---|
| 50 | ⅓ cup + 1 tbsp |
| 75 | ½ cup + 1 ½ tbsp |
| 100 | ⅔ cup + 2 tbsp |
| 150 | 1 cup + 3 tbsp |
| 200 | 1 ½ cups + 1 ½ tbsp |
| 250 | 2 cups |
| 300 | 2 ⅓ cups + 1 tbsp |
| 400 | 3 cups + 3 tbsp |
| 500 | 4 cups |
Flour
All-purpose flour
| Grams | Cups |
|---|---|
| 50 | ⅓ cup + 1 tablespoon |
| 75 | ½ cup + 1 ½ tablespoon |
| 100 | ⅔ cup + 2 tablespoon |
| 150 | 1 cup + 3 tablespoon |
| 200 | 1 ½ cups + 1 ½ tablespoon |
| 250 | 2 cups |
| 300 | 2 ⅓ cups + 1 tablespoon |
| 400 | 3 cups + 3 tablespoon |
| 500 | 4 cups |
Self-rising flour
| Grams | Cups |
|---|---|
| 50 | ⅓ cup + 1 tablespoon |
| 75 | ½ cup + 1 ½ tablespoon |
| 100 | ⅔ cup + 2 tablespoon |
| 150 | 1 cup + 3 tablespoon |
| 200 | 1 ½ cups + 1 ½ tablespoon |
| 250 | 2 cups |
| 300 | 2 ⅓ cups + 1 tablespoon |
| 400 | 3 cups + 3 tablespoon |
| 500 | 4 cups |
Cake flour
| Grams | Cups |
|---|---|
| 50 | ½ cup |
| 75 | ¾ cup |
| 100 | 1 cup |
| 150 | 1 ½ cups |
| 200 | 2 cups |
| 250 | 2 ½ cups |
| 300 | 3 cups |
| 400 | 4 cups |
| 500 | 5 cups |
Gluten-free flour
| Grams | Cups |
|---|---|
| 50 | ⅓ cup + 4 tsp |
| 75 | ½ cup + 2 tbsp |
| 100 | ⅔ cup + 2 ½ tbsp |
| 150 | 1 cup + 3 ½ tbsp |
| 200 | 1 ½ cup + 2 tbsp |
| 250 | 2 cups + 2 ½ tsp |
| 300 | 2 ⅓ cups + 2 tbsp |
| 400 | 3 ¼ cups + 1 ½ tsp |
| 500 | 4 cups + 1 ½ tbsp |
Bread flour
| Grams | Cups |
|---|---|
| 50 | ⅓ cup + 1 tbsp |
| 75 | ½ cup + 1 ½ tbsp |
| 100 | ⅔ cup + 2 tbsp |
| 150 | 1 cup + 3 tbsp |
| 200 | 1 ½ cups + 3 ½ tsp |
| 250 | 1 ⅔ cups + 5 tbsp |
| 300 | 2 ¼ cups + 2 tbsp |
| 400 | 3 cups + 2 ½ tbsp |
| 500 | 3 ⅔ cups + 4 ½ tbsp |
Whole wheat flour
| Grams | Cups |
|---|---|
| 50 | ⅓ cup + 2 ½ tsp |
| 75 | ½ cup + 4 tsp |
| 100 | ⅔ cup + 5 tsp |
| 150 | 1 cup + 2 tbsp |
| 200 | 1 ½ cups + 2 tsp |
| 250 | 1 ⅔ cups + 4 tbsp |
| 300 | 2 ¼ cups + 1 tbsp |
| 400 | 3 cups + 4 tsp |
| 500 | 3 ⅔ cups + 3 tbsp |
Cornflour (UK) / Cornstarch (US)
| Grams | Cups |
|---|---|
| 50 | ⅓ cup |
| 75 | ½ cup |
| 100 | ⅔ cup |
| 150 | 1 cup |
| 200 | 1 ⅓ cups |
| 250 | 1 ½ cup + 2 ½ tbsp |
| 300 | 2 cups |
| 400 | 2 ⅔ cups |
| 500 | 3 ⅓ cups |
Cocoa powder
| Grams | Cups |
|---|---|
| 50 | ⅓ cup + 1 ½ tbsp |
| 75 | ½ cup + 2 tbsp |
| 100 | ¾ cup + 1 ½ tbsp |
| 150 | 1 ¼ cup + 1 tsp |
| 200 | 1 ⅔ cups + ½ tbsp |
| 250 | 2 cups + 2 tbsp |
| 300 | 2 ½ cups + ½ tbsp |
| 400 | 3 ¼ cups + 2 tbsp |
| 500 | 4 cups + 4 tbsp |
Fats
Butter
| Grams | Cups |
|---|---|
| 50 | 3 tablespoon + 1 ½ tsp |
| 75 | ⅓ cup |
| 100 | ¼ cup + 3 tablespoon |
| 150 | ½ cup + 2 tbsp |
| 200 | ¾ cup + 2 tbsp |
| 250 | 1 cup + 1 ½ tbsp |
| 300 | 1 ¼ cups + 1 tbsp |
| 400 | 1 ¾ cups + ½ tsp |
| 500 | 2 cups + 3 tbsp |
Note: 1 stick of butter weighs 113 g or 4 oz. which is equal to ½ cups
Margarine
| Grams | Cups |
|---|---|
| 50 | 3 tablespoon + 2 tsp |
| 75 | ⅓ cup + ½ tsp |
| 100 | ⅓ cup + 2 tbsp |
| 150 | ½ cup + 3 tbsp |
| 200 | ¾ cup + 3 tbsp |
| 250 | 1 cup + 2 ½ tbsp |
| 300 | 1 ¼ cups + 2 tbsp |
| 400 | 1 ¾ cups + 1 ½ tbsp |
| 500 | 2 ¼ cups + 2 ½ tsp |
Vegetable oil
| Grams | Cups |
|---|---|
| 50 | 3 tablespoon + 2 tsp |
| 75 | ¼ cup + 1 ½ tbsp |
| 100 | ¼ cup + 3 tbsp |
| 150 | ½ cup + 2 ½ tbsp |
| 200 | ¾ cup + 2 ½ tablespoon |
| 250 | 1 cup + 2 tbsp |
| 300 | 1 ¼ cups + 1 ½ tbsp |
| 400 | 1 ¾ cups + 2 tsp |
| 500 | 2 cups + 4 tbsp |
Liquids
Water
| Grams | Cups |
|---|---|
| 50 | 3 ½ tbsp |
| 75 | 5 tablespoon |
| 100 | ⅓ cup + 1 ½ tbsp |
| 150 | ½ cup + 2 tbsp |
| 200 | ¾ cup + 1 ½ tbsp |
| 250 | 1 cup + 1 tbsp |
| 300 | 1 ¼ cup + 1 tsp |
| 400 | 1 ½ cup + 3 tbsp |
| 500 | 2 cups + 2 tablespoon |
Milk
| Grams | Cups |
|---|---|
| 50 | 3 tbsp |
| 75 | 5 tablespoon |
| 100 | ¼ cup + 2 ½ tbsp |
| 150 | ½ cup + 2 tbsp |
| 200 | ¾ cup + 1 tbsp |
| 250 | 1 cup + ½ tbsp |
| 300 | 1 cup + 4 tbsp |
| 400 | 1 ½ cups + 2 ½ tbsp |
| 500 | 2 cups + 1 tbsp |
Whipping cream/heavy cream
| Grams | Cups |
|---|---|
| 50 | 3 ½ tbsp |
| 75 | ⅓ cup |
| 100 | ⅓ cup + ½ tbsp |
| 150 | ½ cup + 2 ½ tbsp |
| 200 | ¾ cup + 2 tbsp |
| 250 | 1 cup + 4 tsp |
| 300 | 1 ⅓ cup |
| 400 | 1 ½ cups + 4 tbsp |
| 500 | 2 cups + 2 ½ tbsp |
Kitchen scales or baking cups
The most accurate way to measure food, including baking ingredients, is in mass units.
To be successful, you need to have a kitchen scale and know how many grams (or ounces) are in each serving of food.
Every kitchen should have a kitchen scale. You will get the most dramatic results with your baking by using one of these handy devices.
It weighs accurately, so there is less chance for error in measuring ingredients or making measurements on recipes.
It is an excellent investment that will pay off quickly - definitely worth having if you like doing things fast and accurately.
Don’t be afraid of it. Especially if you bake.
Sara Bir
Why you should use a kitchen scale
Really. You get along fine with cups.
You have a couple of sets of measuring cups and spoons.
Your mom and Grandma always measured ingredients in this way.
Why should you switch from using cups to a kitchen scale?
There are a few reasons why I would recommend weighing ingredients instead of using cups.
A scale gives the most accurate results
Have you ever thought that the way you fluff and spoon (or even pack!) flour is different from one time to another?
The difference between flour measurements could get between 3 and 6 ounces!
Let's say that you bake Banana Bread weekly, but this week it turns out denser than last week. Yes, it is still delicious. No doubts.
But don't you want to get consistent baking results each time you bake? Sure, you want!
Or another example. Let's say that you bake a Sponge Cake, but its texture turns out completely different from a website where you found a recipe.
Why? Because every cook or baker uses their own style of measuring ingredients.
In the end, the flour should be measured by spoon and level method. It is well known.
But what if you measure it with a cup, but you dip it into flour?
You would end up with the packed flour and a heaped or scant cup. The amount of the ingredient fit into a heaped cup will be different each time.
A scant cup will contain less flour than required in the recipe since it literally means "just barely."
In baking, scant guides to an amount that is just barely reaching a cup, "just under a cup."
Professional chefs use a scale
Yes, they rely on scales. What if I tell you that French chefs weigh eggs, water, milk, etc.
It seems weird if you are used to counting eggs and measuring liquids in cups.
You should visit a French boulangerie a few times and try the authentic croissant each time you go there.
It will taste the same every day. Why? Because bakers of that boulangerie get consistent baking results. That is what is excellent about kitchen scales.
It is fast to measure with a scale
If you want to speed up your baking (without compromising the quality), you should definitely choose a kitchen scale.
Is it really faster to weigh ingredients with a scale?
The answer is yes. What you need is just to place a mixing bowl onto a scale, weigh it and press the "zero" button.
Then add a few ingredients in one bowl, resting the scale to 0 after adding each ingredient.
Imagine if you make a Streusel Topping to sprinkle a quick bread. Then, with a digital scale, you will weigh regular flour, almond flour, sugar, and butter in a couple of minutes. Yes, you will use one bowl.
Using a volume method, you will get lots of extra utensils to wash: cups and spoons.
A cup is different for everyone
Interestingly, measuring cups and spoons can vary from one brand to another.
Officially, the size of the US cup is 236.588 ml. However, the difference in the cup's size can be anywhere from 240 ml to 250 ml, which is huge!
This means that all cups sold are different and not just one large version.
If you have a few sets of measuring cups, you could experiment by comparing the quantities you get using them.
It is tricky to get into the cup
Imagine if you need to measure chilled butter. It seems tricky to get it into the cup.
It is even worse to get out of the cup
Have you ever measured softened butter or chocolate spread, for example, Nutella, with a cup?
It is doubtful that you could get everything out of the cup. Eventually, you will add less of the ingredient than the recipe requires.
Do you like washing dishes?
Imagine that you have a single set of baking cups and need to measure the flour, milk, butter to make French crepes.
There are two options here. First, you will need to purchase a few measuring cups or wash and dry each cup before measuring the next ingredient.
Or you can buy a digital scale!
A good kitchen scale is not expensive
The truth is that a good kitchen scale is cheap. For example, the Salter digital scale costs about 20 dollars.
I have been using the Escali kitchen scale since 2008. It is in perfect condition; I have only changed the batteries a couple of times.
What do I like the most about it?
- First, its glass surface is leakproof.
- Second, it provides weight readings in 0.1 oz. (1 g) increments.
- And finally, it is available in different colors (I look for aesthetics too).
Both brands, Salter and Escali, produce scales with accuracy at their finest. So you can choose one of them with confidence.
Do I need to convince you more?
Get a kitchen scale. Make your life easier. Period.
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