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Grams become cups only once you name the ingredient. 250 g of all-purpose flour is about 2.08 cups, while 250 g of granulated sugar is about 1.26 cups. Pick the ingredient below and the converter divides by its chart weight per cup.
Grams to Cups — All-Purpose Flour
Cooking Converter · weights from the King Arthur Baking ingredient chart (approximate — see the note below the converter)
120 g of all-purpose flour = 1 cups
120 g ÷ 120 g per cup = 1 cups
The full chart in reverse — common gram amounts converted to cups for each ingredient. Each cell is grams ÷ the ingredient’s grams per cup from the King Arthur Baking chart.
| Ingredient | 1 cup | 2 cups in grams |
|---|---|---|
| All-Purpose Flour | 120 g | 240 g |
| Granulated Sugar | 198 g | 396 g |
| Brown Sugar (packed) | 213 g | 426 g |
| Powdered Sugar (confectioners’) | 113 g | 226 g |
| Butter | 227 g | 454 g |
| Cocoa Powder (unsweetened) | 84 g | 168 g |
| Honey | 340 g | 680 g |
| Rolled Oats (old-fashioned) | 89 g | 178 g |
A scale does not care how you filled the cup. Two bakers measuring “1 cup of flour” can easily be 20 grams apart — scooping packs flour down, spooning keeps it loose — and 20 grams is the difference between a tender cake and a dense one. That is why professional and metric recipes give weights, and why converting a volume recipe to grams (once, with a chart like this one) makes it repeatable.
Cup weights come from the King Arthur Baking — Ingredient Weight Chart, the standard reference US bakers use. A cup is a volume, so the weight you actually get depends on how you fill it — scooping flour straight from the bag packs in more than spooning it in and levelling it off, and sifted flour weighs less still. Treat these figures as the chart standard, and weigh with a scale when a recipe is fussy.
If your recipe stays in volumes, these converters handle the metric side — a US cup is about 237 ml, a tablespoon about 15 ml:
Divide the grams by the ingredient's weight per cup: cups = grams ÷ grams per cup. For all-purpose flour that is grams ÷ 120; for granulated sugar, grams ÷ 198. The ingredient matters — 250 g of flour is about 2.08 cups, but 250 g of sugar is only about 1.26 cups.
About 2.08 cups (250 g ÷ 120 g per cup, King Arthur Baking chart). For a different amount or ingredient, the converter above does the same division.
Because cups are imprecise: the same cup of flour can weigh noticeably more scooped than spooned. The gram figure is exact; the cup figure is the chart-standard equivalent, labelled approximate. When a recipe gives grams, weighing is the most faithful way to follow it.
Every weight on this page is from the King Arthur Baking — Ingredient Weight Chart. The converter divides by those grams-per-cup figures, so the converter and tables always agree.
Need the opposite direction? Use the cup to gram Converter to convert cup back to gram.
Browse every tool in this category on the Cooking Converter hub page.