Convert cups to fluid ounces (and back) for US, metric, and imperial cups. Shows tablespoons, teaspoons, pints, and more with a quick-reference table.
How many ounces are in a cup depends on which cup system you are using. A US cup is 8 US fluid ounces, a metric cup is 250 mL, and an imperial cup is 10 imperial fluid ounces. Those differences matter in recipes, nutrition labels, and beverage prep.
This converter handles all three cup systems and shows the result in fluid ounces plus related kitchen units like tablespoons, teaspoons, milliliters, and pints. It is especially handy when a recipe must be written in the measuring language used by a different country or kitchen standard. The fraction presets are useful for the cup amounts people actually measure most often, such as 1/4, 1/3, 1/2, and 3/4 cup.
Use it when you need a cup-to-oz answer that stays explicit about the measuring standard. It is a good fit for recipes, nutrition labels, and any instruction where the cup standard could otherwise be ambiguous. That extra clarity is useful when a printed recipe is copied into a different kitchen standard.
Recipes often say "cup" without saying which cup they mean. This page makes the standard explicit and gives the matching fluid-ounce amount, which is what you need for consistent cooking and labeling. This page makes the standard explicit and gives the matching fluid-ounce amount, which is what you need for consistent cooking and labeling.
US: fl oz = cups × 8 Metric: fl oz = cups × 250 mL ÷ 29.5735 Imperial: imp fl oz = cups × 10
Result: 12 US fl oz
1.5 US cups × 8 fl oz/cup = 12 US fluid ounces. This equals 354.88 mL or 24 tablespoons.
The US cup (236.588 mL) is derived from the US gallon, which differs from the imperial gallon. The metric cup (250 mL) was introduced to simplify metric cooking and is used in Australia, New Zealand, and Canada. The imperial cup (284.131 mL) predates the metric system and is still found in older British cookbooks. Confusing these three is the single most common cause of recipe scaling errors.
In the kitchen, "ounces" can mean either liquid volume (fluid ounces) or weight (avoirdupois ounces). One US fluid ounce of water happens to weigh almost exactly one weight ounce, which makes water easy—but for denser or lighter ingredients (honey, flour, oil), the two numbers diverge significantly. Always check whether a recipe means fluid or weight ounces.
Baking is chemistry, and even a 5 % volume error can change the outcome. Using a kitchen scale to weigh flour, sugar, and butter in grams is far more repeatable than scooping cups. If you must use cups, spoon the ingredient into the cup and level it off with a straight edge—never pack or shake the cup.
One US cup = 8 US fluid ounces. One imperial cup = 10 imperial fluid ounces. One metric cup ≈ 8.45 US fl oz.
Yes—if both are US measures. 8 US fluid ounces = 1 US cup (236.588 mL).
1/2 US cup = 4 US fluid ounces (118.3 mL). That is a useful anchor for scaling most baking and beverage recipes.
No. Fluid ounces measure volume; weight ounces measure mass. 1 fl oz of water weighs about 1.04 weight ounces.
Multiply metric cups by 8.4535 to get US fluid ounces, or convert through milliliters if you want the exact intermediate step. The extra step is useful when you want to avoid rounding too early.
British recipes use the imperial cup (284.131 mL), which is 20% larger than a US cup. Always check the origin of the recipe.