Measurements

Butter, Flour & Sugar Converter

Turn cups, tablespoons, sticks, and grams into the format your recipe or kitchen scale needs.

IngredientAmount

Current unit

240 g flour

Using 120 g per cup for flour. Weighing is the most repeatable way to bake.

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Practical guide

Get dependable baking measurements onto the scale

Why volume can change your bake

A cup measures space, not a fixed mass of food. Flour packed into a measuring cup can weigh considerably more than flour lightly spooned into it, while sugar and butter behave differently again. The baking-weight converter applies a reference weight for the selected ingredient so you can move between familiar kitchen measures and grams. This helps when a family recipe lists cups but your scale is easier to use, or when you want to divide a batch without trying to judge tiny fractions by eye.

Choose the ingredient precisely

Select the staple that matches the recipe, then enter its quantity and unit. Do not use a flour conversion for sugar, and distinguish powdered sugar from granulated sugar whenever the options allow it. King Arthur Baking lists a cup of all-purpose flour as 120 grams, but a recipe author may use a different convention. If the original recipe supplies its own gram amounts, follow those first. The objective is to reproduce the recipe's intended balance, not override an explicit weight with a different reference table.

Work through a family-sized batch

Suppose you are halving a muffin recipe for four people instead of making a full tray. Convert the original flour quantity, halve that weight, and repeat for the other ingredients rather than halving only the flour. Put the mixing bowl on the scale, tare it, and add each dry ingredient in a controlled amount. Measure baking powder and other very small quantities with suitable spoons or a precision scale. Set out the eggs and dairy separately so an accidental overshoot does not ruin the entire bowl of prepared ingredients.

Keep measurement and scheduling separate

Accurate grams do not mean a smaller batch needs half the baking time. Individual muffins remain about the same size, so their timing can stay similar even when there are fewer of them. Check your pan count and oven space before mixing; batter waiting for a second tray may not behave like freshly mixed batter. Butter temperature also matters: weighing the correct amount does not replace softening, melting, or cooling it as directed. Keep a brief note of the flour reference and mixing method when a batch succeeds, especially if you regularly bake for different household sizes.

References for this guide

King Arthur Baking: ingredient weight chart

Methodology

How we calculate this

Methodology reviewed September 2026

The converter uses fixed reference weights per cup for the selected staple ingredient.

The math

Grams = amount × grams per selected unit
Reference cups: flour 120 g, sugar 200 g, butter 227 g
Tablespoon weight = cup weight ÷ 16

Worked example

Two cups of all-purpose flour at 120 g per cup equals 240 g.

Frequently asked questions

Helpful answers

How many grams are in a cup of all-purpose flour?

A practical baking standard is 120 grams per cup, although the weight varies with measuring technique. Weighing flour gives more repeatable results.

How many grams are in one stick of butter?

One standard US stick of butter weighs about 113 grams, or 4 ounces. Check the package when using imported butter or a differently sized block.

Why did my cake turn out dry after measuring flour by cups?

Scooping can compact flour and add much more than the recipe intended. Fluff, spoon, and level the flour, or use the recipe's gram weight.

A practical starting point

Use the result as a planning estimate, then trust the ingredients, your thermometer, and the food in front of you. This tool is designed to make the first calculation easier—not to replace good kitchen judgment.

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