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BRB, stealing the measuring cups larger than a tablespoon so I can get praised more
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So you’re saying all I need is a single 1/12th measuring cup. >

A four teaspoon. >

Oh man I'll save so much space in my kitchen if I just use teaspoons! >

Next step, add 8 cups of water >

Thanks satan >

16 cups for you ;) >

Yes, but your chances of mis-measurement grow significantly.
With 2 cups to measure, with a 2 cup measuring cup, you can only screw up that last 1/4 of a cup by a small amount whereas taking 8 1/4 cups, you have 8 chances now to be slightly off and being off in baking with your measurements usually means the recipe is screwed.  Baking is not that forgiving. >

doesn't variance get reduced when making multiple measurements? If one cup is actually 1+- 0.1 cups, then those +'s and -'s cancel out over 8 cups. I think the deviation even gets squared if you get enough cups, but i can't remember how many. >

Only theoretically or on the assumption that you understand what the "correct" measurement is... 
If you think the 1/4cup is full when you scoop it full & there's a little mound on top (say 10% extra or something) but 1/4cup is full when it's level at the top, then 4x 1/4cup with that extra will be worse than 1x 1cup with a little extra (for most sets, you can't get 4x more in the mound from a 1cup b/c it's not proportionally larger than 1/4cup in every dimension... Usually it's significantly deeper & only a little larger diameter, so only a slightly taller mound) >

If you measure your flour properly you won't have that problem. Do not scoop with the measuring cup, scoop into it until overfull then wipe the excess with flat blade.
Or get a scale.
Edit: Just realized if you needed 2 cups you would be foolish to use the 1/4 cup 8 times when you could use the 1/3 cup only 6 times. >

Hence the part where I said it requires the 'assumption that you know how to correctly measure'... because if you have an error innate to your measuring method, it'll stack & get worse than from a single measurement 
Add about the 1/3 cup thing, correct, but for some reason most people don't like thirds. Classic anecdote is that a 1/3lb burger failed to launch because people thought the classic 1/4lb burger was larger for the same price (b/c they see 4>3, even though that's not how it works) >

There are 112,000 grains of sugar in a quarter cup. If you just write down all the totals you don’t need measuring implements at all >

Well I never claimed to be a genius, but I appreciate the complement. You don’t know that oils are actually millions and millions of beads? They arn’t true liquids, and fyi there are 1,200,500 beads of oil in a table spoon of oil. After you’ve actually cooked for a few years you will learn to count them >

When you actually count over a million, call me back ;-) >

As somebody who lost their 1/2 cup and 1 cup in my last move, I can attest to this. My 1/4 cup gets a LOT more mileage nowadays. >

That's where I'm at. I looked everywhere but only found these two and then I realized I could make everything with these thankfully phew >

True, but when you need 3 cups of something it takes much longer lol >

Or stop being American and measure in grams rather than “cups” “stone” “feet” which seem to have been made up by cavemen >

I'm not American but hear me out; have you seen Americans?? That's how I know they got the good cake recipes! Who am I to argue with the ancient methods of a 390lb visionary cake genius >

Hate to break it to you, but that's just fast food and driving everywhere cause walking and biking infrastructure is non-existent. >

I like that you think that I’m gonna be able to keep count of how many 1/3 cups I put in when I need two cups total. >

I lined up chocolate chips. One for every scoop then I knew how many scoops and I got a treat after for being such a good girl