Convert cups to grams for flour, sugar, brown sugar, powdered sugar, and butter. Standard baking measurements for accurate recipes.
All-Purpose Flour (g): 30
Baking Ingredient Weight Chart: Cups to Grams
Cups
All-Purpose Flour (g)
Granulated Sugar (g)
Brown Sugar, packed (g)
Powdered Sugar (g)
Butter (g)
1/4
30
50
55
30
57
1/3
40
67
73
40
76
1/2
60
100
110
60
113
2/3
80
133
147
80
151
3/4
90
150
165
90
170
1
120
200
220
120
227
2
240
400
440
240
454
How to Measure
For flour and powdered sugar, spoon the ingredient into the measuring cup and level it with a knife rather than scooping directly from the bag, which packs it down and can add 20-30% more weight than these figures. Pack brown sugar firmly enough that it holds the cup's shape when turned out. Butter converts exactly, since a standard US stick is a fixed 113.4 g regardless of how it's measured.
Notes
Flour, sugar, and powdered sugar weights are standard baking-reference averages, not exact physical constants, since ingredient density varies with humidity, brand, and how the ingredient is packed into the cup. Butter is the one exact figure here: a US stick of butter is defined as 1/4 pound (113.398 g), so 1 cup (2 sticks) is exactly 226.8 g.
Frequently Asked Questions
Grams measure mass, but a cup measures volume, so the weight depends on how dense the ingredient is. A cup of butter packs far more mass into the same space than a cup of flour, since flour has air pockets between the particles while butter is a solid block.
Spoon it in and level with a knife. Scooping directly from the bag compacts the flour and can add 20-30% more weight than the standard 120 g per cup figure, which throws off precise recipes like bread or pastry.
Yes, unlike flour or sugar, butter sold in standard US sticks has a fixed weight: each stick is 1/4 pound (113.4 g), so 2 sticks (1 cup) is exactly 226.8 g regardless of how it's packed.
Brown sugar is packed firmly into the measuring cup by convention, which removes air pockets and fits more mass into the same volume. Granulated sugar is measured loose, so despite being similar in density, the packing method changes the weight per cup.
Source: King Arthur Baking ingredient weight chart · see our methodology