About CupsToGrams
A small, focused kitchen tool: cup-to-gram conversions that respect the fact that flour and honey do not weigh the same. Free, private, no accounts, no advertising, and honest about which of its numbers are sourced and which are not.
What this site does
CupsToGrams converts between cups, tablespoons, teaspoons, millilitres, grams, ounces and pounds for 48 common baking and cooking ingredients. Because a cup measures volume and a gram measures mass, every conversion goes through the density of the specific ingredient you pick. That is the whole idea: no single magic number, but the right number for what is actually in your measuring cup.
Who makes this
CupsToGrams is built and maintained by FusionStudios, a web studio in the Netherlands, at fusionstudios.nl. The data and the copy are maintained by the CupsToGrams editorial team there, and corrections sent through the contact form are read and acted on by the same people.
It is worth being plain about what that does and does not mean. There is no test kitchen behind this site and nobody on the project bakes professionally. Claiming otherwise would be easy and would make everything else here suspect. What we actually do is narrower and checkable: collect published references, record exactly what each one states, explain which figure this site follows and why, publish the disagreements instead of smoothing them over, and correct the data when a reader shows us we are wrong. Every correction is dated on the changelog.
Why the domain and the name differ
The site is called CupsToGrams and lives at cupsngrams.com. The domain reads the way people say it out loud, “cups and grams”, and the brand reads the way people search for it. They refer to the same thing, and the site’s structured data says so explicitly so that search engines and AI assistants treat them as one entity rather than two.
Where the numbers come from
Each ingredient stores a density expressed as grams per US cup, against the US legal cup of 240 ml defined by the US Food and Drug Administration in 21 CFR 101.9(b)(5)(viii). The references this site works from are:
- USDA FoodData Central, for published portion weights.
- The King Arthur Baking ingredient weight chart, the reference most American recipe writing follows.
- US FDA, 21 CFR 101.9, for the legal definition of the cup, tablespoon and teaspoon.
Currently 5 of the 48 ingredient figures carry a named published reference. The rest follow the site’s calibration anchors and are labelled on their own pages as not yet sourced, in those words. Showing that gap is uncomfortable and it is much better than the alternative, which is what this page used to do: gesture at “reputable baking references” under every ingredient and let it read like a citation. Sourcing the remainder is ongoing work.
Where references disagree, and they often do, the page shows both. King Arthur publishes 120 grams for a cup of all-purpose flour where this site prints 125; the flour page says so and explains the difference. The full method is on the methodology page.
Corrections
If a figure here looks wrong to you, it might well be. Send it through the contact form with the reference you are comparing against and it gets checked properly. If the correction stands, the data changes, an entry goes on the changelog with the source and the date, and you get credited by name if you want to be. If it does not stand, you get told why.
A density is never edited without a published reference and a changelog entry, not even when the new number would round more neatly. There are currently 7 entries, the most recent from 5 August 2026.
How it runs, and what that means for your privacy
The converter is a static site. All conversions happen in your browser with plain arithmetic, and nothing you type is sent anywhere. That applies to the whole-recipe converter too: a pasted ingredient list is parsed on your own device and never uploaded. There are no accounts, no advertising and no cookie banner, because there are no cookies to ask you about. The privacy page spells out the details.
Reusing the data
The whole dataset is published under Creative Commons Attribution 4.0 with a free, keyless JSON and CSV API, and the converter itself is embeddable on any site. The only condition is a visible credit link. That link is the entire return on building this, since the site sells nothing and carries no advertising.
A note on accuracy
For everyday cooking, cup measures and these conversions are more than accurate enough. For bread, pastry and anything with yeast or chocolate, a digital scale is better than any conversion table, because it removes the variable this whole site exists to work around. Treat every figure here as accurate to within a few percent, and if a specific brand matters to you, check its packaging.
Figures last verified .