0.5 cups is 1/2 cup, which equals 8 tablespoons or 4 fluid ounces (about 118 ml).
Answer
0.5 cups = 1/2 cup.
Equivalents
- 8 tablespoons.
- 24 teaspoons.
- 4 fluid ounces.
- About 118 ml.
Quick conversions
- 1/4 cup = 4 tablespoons.
- 3/4 cup = 12 tablespoons.
- 1 cup = 16 tablespoons.
Dry ingredients
Weight varies by ingredient, for example 1/2 cup of flour is about 60 g.
Conversions
0.5 cup equals 1/2 cup, which is 8 tablespoons, 24 teaspoons, 4 US fluid ounces, about 118 milliliters, or 1/4 pint. In the US, 1 cup is 236.6 ml, though nutrition labels round to 240 ml. A metric cup used in Australia and Canada is 250 ml.
- 1/2 cup of water weighs about 118 grams.
- 1/2 cup of all-purpose flour weighs about 60 g, according to King Arthur Baking (120 g per cup).
- 1/2 cup of granulated sugar weighs about 100 g.
- 1/2 cup of butter equals 1 stick, or 113 g (4 oz).
Measuring tips
Use liquid measuring cups for liquids and dry cups for dry ingredients. Level off dry ingredients with a knife, and spoon flour into the cup instead of scooping, which packs it. A kitchen scale gives the most accurate results. 1/2 cup packed brown sugar is about 110 g.
Conversions
0.5 cups equals 1/2 cup, 8 tablespoons, 24 teaspoons, 4 US fluid ounces, about 118 milliliters. In the metric system a cup is about 237 ml in US customary and 250 ml in metric recipes. Dry ingredients vary in weight: half a cup of flour is about 60 g, sugar about 100 g and butter 113 g (1 stick).
Measuring tips
Use liquid measuring cups for liquids and dry cups for dry. Level off dry ingredients. A kitchen scale is more accurate.
Metric and baking conversions
Half a US cup equals 118.3 mL, 4 fluid ounces, 8 tablespoons and 24 teaspoons. In the UK, a half imperial cup (10 fl oz cup) is about 142 mL. Australian metric cup is 250 mL. For dry goods: 1/2 cup all purpose flour is about 60 g, granulated sugar 100 g, brown sugar packed 107 g, butter 113 g, rice 92 g, and honey 170 g.
Quick reference
1/4 cup equals 4 tablespoons, 1/3 cup equals 5 tablespoons plus 1 teaspoon, 3/4 cup equals 12 tablespoons. Use a scale for baking accuracy because scooping flour can vary by 20 percent. Spoon flour into the cup and level with a knife.
Based on data from the US Department of Agriculture and King Arthur Baking
