A cup measures volume. Grams measure mass. Choose an ingredient to connect the two.
Ingredient weight converter
Ingredient cup weights for common recipe fractions
Use the row for the specific ingredient and preparation. Half a source cup of all-purpose flour is about 60 g. Half a source cup of granulated white sugar is about 99 g.
| Ingredient | ¼ cup (g) | ½ cup (g) | ¾ cup (g) | 1 cup (g) |
|---|---|---|---|---|
| All-purpose flour | ≈ 30 | ≈ 60 | ≈ 90 | ≈ 120 |
| Granulated white sugar | ≈ 49.5 | ≈ 99 | ≈ 148.5 | ≈ 198 |
| Butter | ≈ 56.5 | ≈ 113 | ≈ 169.5 | ≈ 226 |
| Whole cow’s milk | ≈ 61 | ≈ 122 | ≈ 183 | ≈ 244 |
| Powdered sugar | ≈ 30 | ≈ 60 | ≈ 90 | ≈ 120 |
| Raw garlic | ≈ 34 | ≈ 68 | ≈ 102 | ≈ 136 |
| Raw blackberries | ≈ 36 | ≈ 72 | ≈ 108 | ≈ 144 |
| Raw blueberries | ≈ 37 | ≈ 74 | ≈ 111 | ≈ 148 |
| Raw diced potatoes, flesh and skin | ≈ 37.5 | ≈ 75 | ≈ 112.5 | ≈ 150 |
| Shredded cheddar | ≈ 28.25 | ≈ 56.5 | ≈ 84.75 | ≈ 113 |
The table scales each published household portion. The source cup may have an unspecified capacity. Open a food page for the preparation, portion and record ID.
The powdered sugar row uses the unsifted portion. The active dry yeast record gives spoon weights. Use the yeast converter for tablespoon and teaspoon amounts.
For flour, follow the preparation listed on its source page. When your recipe specifies grams, use the given weight directly.
What “source cup” means
This tool uses a published ingredient portion rather than assuming that every cup has the same weight. The current ingredient records identify a cup portion but do not confirm its capacity in milliliters. The tool therefore scales that source’s cup portion; it does not turn it into an exact US or metric cup.
For example, half a source cup uses half the published portion weight. Swapping direction divides your gram amount by that portion weight. Both results remain estimates of a practical food measurement.
Choose a record that fits your recipe
- All-purpose flour: review the flour measurement method.
- Granulated white sugar: do not substitute a different type of sugar.
- Butter: check the source portion and your package’s own markings.
- Whole milk: check the food description before using the estimate.
If your recipe already provides a weight, follow that weight. A generic conversion should not overwrite the quantity the recipe author tested.
Why there is no universal grams-per-cup answer
A numerical conversion cannot fill in missing ingredient information. Different foods need different records, and a named food may still vary with its product or preparation. We keep the record and its limits beside the result so you can decide whether it fits.
If you only want cups to fluid ounces or milliliters, no ingredient is needed: use the volume converter or cups-to-milliliters tool.
Portion references: King Arthur Baking’s ingredient chart and USDA ARS food descriptions, whole milk section 1.051. See our calculation method for rounding and source limits.
Frequently asked questions
How much flour is in half a cup for a batch of biscuits?
The listed all-purpose flour record gives 120 g per source cup. Half that portion is about 60 g. Follow the recipe’s gram measurement if it provides one.
Can I use the same cup weight for sugar and flour?
No. Select the food and preparation that match the source record. A volume alone cannot give a weight.