Grams to cups
Grams to cups depends on the ingredient, because a cup measures volume: 1 cup of all-purpose flour is 120 g, 1 cup of granulated sugar is 198 g and 1 cup of butter is 226 g.
To convert, divide the grams by the weight of one cup of that ingredient. 100 g of flour is 100 ÷ 120 = 0.83 cups, which you'd measure as ¾ cup + 1 tbsp + 1 tsp.
Converter
Measure it as ¾ cup + 1 tbsp + 1 tsp.
| Ingredient | 1 cup | ½ cup | 1 tbsp | 100 g in cups |
|---|---|---|---|---|
| All-purpose flour | 120 g | 60 g | 7.5 g | 0.83 |
| Bread flour | 120 g | 60 g | 7.5 g | 0.83 |
| Whole wheat flour | 113 g | 56.5 g | 7.1 g | 0.88 |
| Granulated sugar | 198 g | 99 g | 12.4 g | 0.51 |
| Superfine (caster) sugar | 190 g | 95 g | 11.9 g | 0.53 |
| Brown sugar (packed, light or dark) | 213 g | 106.5 g | 13.3 g | 0.47 |
| Powdered sugar (unsifted) | 113 g | 56.5 g | 7.1 g | 0.88 |
| Butter | 226 g | 113 g | 14.1 g | 0.44 |
| Rice (long grain, uncooked) | 198 g | 99 g | 12.4 g | 0.51 |
| Rolled oats (old-fashioned or quick) | 89 g | 44.5 g | 5.6 g | 1.12 |
| Honey | 336 g | 168 g | 21 g | 0.3 |
| Maple syrup | 312 g | 156 g | 19.5 g | 0.32 |
| Milk | 227 g | 113.5 g | 14.2 g | 0.44 |
| Heavy cream (or light cream, half & half) | 227 g | 113.5 g | 14.2 g | 0.44 |
| Cocoa powder (unsweetened) | 84 g | 42 g | 5.3 g | 1.19 |
| Cornstarch | 112 g | 56 g | 7 g | 0.89 |
| Vegetable oil | 198 g | 99 g | 12.4 g | 0.51 |
| Chocolate chips | 170 g | 85 g | 10.6 g | 0.59 |
Weights from the King Arthur Baking ingredient weight chart, checked October 7, 2026. Grams per cup is worked out from their figure; ounces are converted from grams.
Why there's no single answer
Grams measure weight and cups measure space. Water weighs about 1 g per ml, so a cup of water is about 237 g. Flour is mostly air between the particles, so a cup weighs about half that. Honey is much denser, and a cup of it weighs 336 g.
Where these numbers come from
Every weight on this page is from King Arthur Baking's ingredient weight chart, a widely used reference for American baking. Their cup weights assume dry ingredients are spooned into the cup and leveled, not scooped. Brown sugar is packed, and powdered sugar is unsifted.
Other charts can differ by several grams per cup, mostly because of how the cup was filled. If a recipe gives grams, its author weighed the ingredients, and weighing them yourself is the most reliable way to match the result.
Ingredient-by-ingredient guides
For the ingredients people convert most there are dedicated pages with full charts: flour, sugar, brown sugar, powdered sugar, butter, rice, oats, honey, milk and cocoa powder.
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How many grams is 1 cup?
It depends on the ingredient: 120 g for all-purpose flour, 198 g for granulated sugar, 226 g for butter, 89 g for rolled oats and 227 g for milk, by King Arthur Baking's chart.
How many cups is 100 grams?
For all-purpose flour 0.83 cups, for granulated sugar 0.51 cups, and for butter 0.44 cups (about 7 tablespoons).
Is it better to weigh or use cups?
For baking, weigh. A scale gives the same amount every time, while a cup of flour can vary by quite a bit depending on how it's filled. For soups, stews and most savory cooking, cups are fine.
Why do other charts give different numbers?
Mostly because of how the cup is filled. Scooping straight from the bag packs flour in and weighs more than spooning and leveling. Brands and grinds differ a little too. Pick one reference and stick with it.