Baking Ingredient Weight Chart: Cups to Grams
Recipe-reference estimates for flour, sugar, packed brown sugar, unsifted powdered sugar, and butter. Values scale the cited source portions.
All-Purpose Flour (g): 30
| Cups | All-Purpose Flour (g) | Granulated Sugar (g) | Brown Sugar, packed (g) | Powdered Sugar (g) | Butter (g) |
|---|---|---|---|---|---|
| 1/4 | 30 | 49.5 | 53.25 | 28.25 | 56.5 |
| 1/3 | 40 | 66 | 71 | 37.67 | 75.33 |
| 1/2 | 60 | 99 | 106.5 | 56.5 | 113 |
| 2/3 | 80 | 132 | 142 | 75.33 | 150.67 |
| 3/4 | 90 | 148.5 | 159.75 | 84.75 | 169.5 |
| 1 | 120 | 198 | 213 | 113 | 226 |
| 2 | 240 | 396 | 426 | 226 | 452 |
Reviewed . For ingredient references and recipe conventions, see cooking measurements.
How to Measure
For all-purpose flour, fluff, spoon into the cup, and level with a straight edge. Match packed brown sugar and unsifted powdered sugar to the named preparation. Follow a recipe’s supplied grams when available.
Notes
Author reference estimates, not exact densities. Original portions: flour 120 g/cup, granulated sugar 198 g/cup, packed brown sugar 213 g/cup, unsifted powdered sugar 113 g/cup, butter 113 g/half-cup. Rows scale these rounded portions using the same model as the ingredient converters and display two decimal places. The source does not specify its cup volume in mL.
Frequently Asked Questions
Source: King Arthur Baking ingredient weight chart · see our methodology