Recipes in cups, a scale in grams — this converts between them for the ingredients you actually bake with. Pick the ingredient, type the amount (fractions like 1 1/2 are fine) and you get grams and ounces, plus the same amount in tablespoons, teaspoons and millilitres. Flip the direction to turn a European recipe’s 250 g back into cups. A cup is a volume, so the answer depends on what is in it: a cup of flour is 125 g, a cup of honey is 340 g. The quick chart under the result shows the common cup fractions for whatever you picked.
How it works: grams = your amount in US cups (236.6 ml) × that ingredient’s weight per cup — 125 g for all-purpose flour, 200 g for granulated sugar, 227 g for butter — and the reverse divides instead. The per-cup weights are averages from standard kitchen charts, so treat every result as an estimate: scooping flour straight from the bag instead of spooning it into the cup can add 20–25 g per cup on its own, and packed brown sugar and sifted powdered sugar move just as much. For bread, pastry and anything where the ratio matters, weigh it.