Cups of Flour to Grams Converter
Flour-specific weight conversion for all-purpose, bread, cake, whole wheat, and alternative flours.
Last updated: July 2026
Cups of Sugar to Grams Converter
Choose the sugar type before trusting the cup-to-gram number.
One cup of granulated sugar weighs 200 grams — but one cup of powdered sugar weighs only 120 grams, and one cup of packed brown sugar weighs 220 grams. Sugar type and measurement method both affect the gram weight significantly. This converter lets you select your exact sugar type — including granulated, brown sugar packed or loose, powdered sugar sifted or unsifted, raw sugar, coconut sugar, and more — to get the most accurate gram equivalent. Whether you're converting a US baking recipe to metric, tracking sugar intake, or scaling a confectionery formula, this guide covers every sugar type and every fraction you'll encounter in a recipe.
Sugar calculator
20+ sugar typesConvert cups of sugar to grams
200g
grams
7.05 oz
Granulated Sugar (White) - standard - 200 g/cup
1 cup x 200g per cup = 200g
Density guide
Why Sugar Conversion Is More Complex Than It Looks
Unlike water or even flour, "sugar" is not a single ingredient. It is a category of ingredients with dramatically different physical properties. Granulated sugar, powdered sugar, brown sugar, coconut sugar, and syrup behave completely differently when measured by volume because crystal size, moisture content, particle shape, and packing behavior all change the mass that fits inside one measuring cup. A cup is a fixed volume, not a fixed weight. When the ingredient changes, the gram number changes with it.
Granulated white sugar is the easiest baseline because its crystals are consistent and settle with relatively little trapped air. Powdered sugar moves the opposite direction. It is finely ground, prone to clumping, and lightened dramatically by sifting. Brown sugar creates a different problem: it contains molasses, which makes it sticky and compressible. A loose cup of brown sugar and a properly packed cup are not close enough to treat as the same measurement. Coconut sugar, jaggery, piloncillo, sanding sugar, and demerara sugar add more variation because their crystals are irregular or intentionally coarse. This is why a single answer to "how many grams in a cup of sugar" is useful only if the sugar type is named.
| Sugar Type | Grams per Cup | vs. Granulated Sugar | Key Property |
|---|---|---|---|
| Powdered sugar (sifted) | 100g | -50% | Very fine, airy after sifting |
| Powdered sugar (unsifted) | 120g | -40% | Fine but settles with clumps |
| Coconut sugar | 140g | -30% | Coarser, irregular crystals |
| Caster sugar (superfine) | 190g | -5% | Finer than granulated |
| Granulated sugar | 200g | Baseline | Standard white sugar |
| Raw sugar (turbinado) | 200g | 0% | Similar crystal size |
| Demerara sugar | 220g | +10% | Larger, denser crystals |
| Light brown sugar (packed) | 220g | +10% | Packed with moisture |
| Dark brown sugar (packed) | 220g | +10% | Higher molasses content |
| Muscovado (packed) | 230g | +15% | Very moist, dense |
The range from sifted powdered sugar at 100g to packed muscovado at 230g is 130 grams per cup, a 130% difference relative to the lightest measurement. Using the wrong sugar type's conversion value is one of the most common sources of baking errors when converting between cups and grams. It is especially risky in cookies, frosting, meringue, caramel, and candy work because sugar does more than sweeten the recipe.
Sugar in baking performs multiple structural and chemical functions that are directly affected by the exact amount used. It attracts and holds water molecules, keeping cakes, muffins, brownies, and cookies moist. Too little sugar can produce dry, crumbly results; too much sugar can produce overly moist, dense textures that do not set properly. Sugar also drives browning through caramelization and the Maillard reaction. More sugar means faster and deeper browning, so a 20% error can shift cookies from golden edges to over-dark bottoms before the center is done.
In cookies, sugar controls spread. More sugar generally means more spread, flatter shape, and a crisper finish. Less sugar generally means less spread, a puffier profile, and a cakier bite. The difference between 180g and 220g of sugar in a cookie recipe is visible on the tray. Sugar also tenderizes gluten and changes the way butter creams. In creamed butter-and-sugar recipes, the volume of air incorporated during creaming depends on sugar crystal size and amount, which is why caster sugar and granulated sugar can produce slightly different textures even at the same gram weight.
If you have searched for "1 cup sugar in grams" before, you have probably seen conflicting answers: 198g, 200g, 201g, 220g, or even 250g. Those answers are not all describing the same situation. King Arthur Baking lists 198g per cup for granulated sugar, a slightly lighter spoon-and-level standard. AllRecipes and many US blogs use 200g, the rounded standard most home bakers recognize. USDA FoodData Central aligns with the 200g standard. Some UK and Australian references cite higher values when the cup is filled more densely or when older conversion tables are reused. Some European conversions reflect a different cup size or a heavily packed measurement. This page uses 200g per cup for granulated sugar as the primary standard, consistent with USDA data and the most widely used US baking reference, then calibrates other sugar types relative to that baseline.
Brown sugar method
Brown Sugar Measuring Guide
Brown sugar is the one sugar ingredient where the measurement method is not optional. It is specified by the recipe, even when the recipe does not spell it out. When a recipe says "1 cup brown sugar," it almost universally means packed brown sugar unless it explicitly says "loosely packed" or "unpacked." This convention is so standard that many recipe authors do not write "packed" at all. They assume the baker knows the rule.
Brown sugar must be packed because it is granulated sugar coated with molasses. That molasses makes the sugar sticky, damp, and clumpy. Unlike white sugar or flour, brown sugar does not flow freely into a measuring cup. It leaves air pockets when spooned loosely, and those air pockets can remove 40 to 70 grams from a single cup. Packing eliminates the pockets and creates a consistent, reproducible measurement.
To pack brown sugar correctly, fill the measuring cup with brown sugar and press it down firmly with the back of a spoon or clean fingers. Add more sugar and press again until the cup is full and level. When you turn the cup upside down, the sugar should hold the shape of the cup briefly before crumbling. That shape test is the clearest visual sign that the cup is correctly packed.
| Measurement Method | Grams per Cup | Practical Result |
|---|---|---|
| Spooned & leveled (not packed) | 140-160g | Under-sweetened; dry texture in cookies |
| Loosely packed | 170-185g | Slightly under; acceptable for some recipes |
| Packed (standard) | 200-220g | Correct; what recipes intend |
| Firmly packed | 220-240g | Slightly over; richer, moister result |
| Very firmly packed | 240-260g | Over-sweetened; very moist, may not set |
Light brown sugar contains approximately 3.5% molasses, while dark brown sugar contains approximately 6.5% molasses. Both are measured packed at the same practical gram weight, approximately 220g per cup, but dark brown sugar produces a more intense molasses flavor and a slightly moister texture. They are interchangeable in most cookies, quick breads, and sauces with a flavor difference rather than a structural one. Muscovado is more intense and wetter, so use it deliberately rather than casually swapping it into delicate recipes.
Powdered sugar method
Powdered Sugar Measuring Guide
Powdered sugar, also called confectioners' sugar or icing sugar, is the most variable dry sugar to measure by volume. The first reason is clumping. Powdered sugar absorbs moisture from the air and forms hard lumps. A cup with clumpy powdered sugar has large air pockets and can weigh much less than a cup of smooth sugar from a fresh bag. Break up lumps before measuring so the cup contains sugar instead of hidden space.
The second reason is sifting. Sifting powdered sugar aerates it dramatically and reduces its density. The wording matters: "1 cup sifted powdered sugar" means sift first, then measure, which gives a lighter cup. "1 cup powdered sugar, sifted" means measure first, then sift, which keeps the standard unsifted weight. A comma changes the instruction. Most home frosting recipes mean unsifted powdered sugar unless they specifically say sifted before measuring.
| Method | Description | Grams per Cup | When Used |
|---|---|---|---|
| Sifted, then measured | Sift first, then spoon into cup | 100-105g | Recipe says "1 cup sifted powdered sugar" |
| Spooned & leveled (standard) | Spoon into cup, level off | 120-125g | Most recipes (default) |
| Scoop & sweep | Dip cup directly into bag | 140-150g | Not recommended |
| Clumpy / unsifted from bag | Direct from bag with clumps | 110-130g | Variable; avoid |
For frosting and icing, most professional versions specify powdered sugar by weight, while home versions often use cups. If a buttercream recipe calls for "2 cups powdered sugar" and you are switching to a scale, use 240g as your starting point, then adjust consistency with liquid as needed. Frosting is more forgiving than cake batter because you can thin it with milk, cream, or lemon juice after mixing. A 10g variation in powdered sugar will not ruin a frosting, but it can matter in delicate cakes, souffles, or crisp meringue-based work.
Quick reference
Complete Cups to Grams Sugar Chart
Complete cups-to-grams reference for the four most common sugar types, covering all standard fractions from 1/8 cup to 4 cups. Granulated sugar uses 200g/cup (USDA standard). Brown sugar uses 220g/cup packed. Powdered sugar uses 120g/cup unsifted. All values are at room temperature.
| Cups | Granulated Sugar | Brown Sugar (packed) | Powdered Sugar (unsifted) | Caster Sugar |
|---|---|---|---|---|
| 1/8 cup | 25g | 28g | 15g | 24g |
| 1/4 cup | 50g | 55g | 30g | 48g |
| 1/3 cup | 67g | 73g | 40g | 63g |
| 1/2 cup | 100g | 110g | 60g | 95g |
| 2/3 cup | 133g | 147g | 80g | 127g |
| 3/4 cup | 150g | 165g | 90g | 143g |
| 1 cup | 200g | 220g | 120g | 190g |
| 1 1/4 cups | 250g | 275g | 150g | 238g |
| 1 1/3 cups | 267g | 293g | 160g | 253g |
| 1 1/2 cups | 300g | 330g | 180g | 285g |
| 1 2/3 cups | 333g | 367g | 200g | 317g |
| 1 3/4 cups | 350g | 385g | 210g | 333g |
| 2 cups | 400g | 440g | 240g | 380g |
| 2 1/4 cups | 450g | 495g | 270g | 428g |
| 2 1/2 cups | 500g | 550g | 300g | 475g |
| 2 3/4 cups | 550g | 605g | 330g | 523g |
| 3 cups | 600g | 660g | 360g | 570g |
| 3 1/2 cups | 700g | 770g | 420g | 665g |
| 4 cups | 800g | 880g | 480g | 760g |
Specialty sugars
Specialty Sugar Conversion Reference
Beyond the four main sugar types, specialty sugars appear frequently in modern baking recipes, especially in health-conscious, paleo, vegan, and international baking contexts. These sugars are not interchangeable just because they are all sweet. Crystal size, moisture, mineral content, and how easily the sugar dissolves can change texture, spread, browning, and flavor.
| Sugar Type | Grams per Cup | Notes |
|---|---|---|
| Coconut sugar | 140g | Coarser crystals; lower glycemic index than white sugar |
| Raw sugar (turbinado) | 200g | Similar to granulated; larger crystals |
| Demerara sugar | 220g | Large amber crystals; crunchy texture |
| Muscovado sugar (packed) | 230g | Very moist; strong molasses flavor |
| Jaggery (grated) | 175g | Unrefined cane sugar; variable density |
| Piloncillo (grated) | 180g | Mexican unrefined sugar; similar to jaggery |
| Sucanat | 190g | Whole cane sugar; similar to granulated |
| Sanding sugar (coarse) | 210g | Decorating sugar; large crystals |
| Pearl sugar | 190g | Belgian-style; used in Liege waffles |
| Date sugar | 130g | Ground dried dates; does not dissolve |
Coconut sugar can substitute for granulated sugar at a 1:1 ratio by volume in many casual recipes, but because it weighs only 140g per cup compared with 200g for granulated sugar, you are actually using 30% less sugar by weight. That produces less sweetness, less browning, and less moisture retention. The change may be desirable in health-conscious quick breads, but it is noticeable in sensitive formulas such as caramel, meringue, sponge cake, and crisp cookies. For a true weight-for-weight substitution, weigh both sugars rather than matching the cups.
Recipe reference
Common Baking Recipe Sugar Amounts
Here are the sugar amounts for the most common baked goods, showing both the typical cup measurement and the correct gram weight. All values use the standard measurement for each sugar type: granulated sugar at 200g/cup, brown sugar at 220g/cup packed, and powdered sugar at 120g/cup unsifted. Treat these as practical reference values, not a replacement for a tested formula. Recipe authors still vary sweetness level, moisture target, and texture.
| Baked Good | Sugar Type | Cups | Grams | Notes |
|---|---|---|---|---|
| Chocolate chip cookies | Granulated + brown | 3/4 cup + 3/4 cup | 150g + 165g | Classic Toll House ratio |
| Vanilla buttercream | Powdered sugar | 3-4 cups | 360-480g | Adjust for consistency |
| Banana bread | Granulated or brown | 3/4 cup | 150g or 165g | Brown adds moisture |
| Pancakes | Granulated | 2 tbsp | 25g | Small amount |
| Classic sponge cake | Caster sugar | 1 cup | 190g | Caster dissolves better |
| Shortbread | Powdered sugar | 1/2 cup | 60g | For tender texture |
| Caramel sauce | Granulated | 1 cup | 200g | Exact weight critical |
| Meringue | Caster sugar | 1 cup | 190g | Fine crystals dissolve faster |
| Cinnamon rolls | Granulated + brown | 1/4 cup + 3/4 cup | 50g + 165g | Filling and dough |
| Cheesecake | Granulated | 3/4 cup | 150g | Common 9-inch cake baseline |
| Lemon curd | Granulated | 1 cup | 200g | Exact weight important |
| Royal icing | Powdered sugar | 3 cups | 360g | For piping consistency |
The caramel rule is simple: caramel and candy-making are the most measurement-sensitive sugar applications. Even a 5% error in sugar weight can affect the final temperature, texture, and set of caramel, toffee, fudge, and brittle. For any candy recipe, always weigh sugar in grams rather than measuring by cups. A cup chart is useful for orientation, but the scale should make the final decision.
FAQ
Cups of Sugar to Grams Questions
How many grams is 1 cup of granulated sugar?
1 cup of granulated white sugar weighs 200 grams. This is the standard value used by USDA FoodData Central and most US baking references. Some sources cite 198g, including King Arthur Baking, or 201g in rounded charts. Those small differences reflect slight variations in measurement technique and are negligible for most baking. The 200g standard is the most widely used and is accurate enough for home and professional recipes unless the recipe author provides a specific gram amount.
How many grams is 1 cup of brown sugar?
1 cup of packed brown sugar weighs approximately 220 grams. Brown sugar is almost always measured packed, meaning pressed firmly into the measuring cup. That is the standard assumed by recipes that call for brown sugar. Loosely spooned brown sugar weighs only about 140-160g per cup, which can significantly under-sweeten a recipe and reduce moisture. Light and dark brown sugar weigh the same when packed, but dark brown sugar has a stronger molasses flavor.
How many grams is 1 cup of powdered sugar?
1 cup of unsifted powdered sugar, spooned and leveled, weighs approximately 120 grams. Sifted powdered sugar weighs approximately 100 grams per cup, about 20% less. Most recipes that call for powdered sugar mean unsifted unless they specifically say "sifted powdered sugar." AllRecipes and many US baking blogs use 120g as the practical standard, and USDA data supports the same general value. Always check whether your recipe specifies sifted or unsifted.
How many grams is 1/2 cup of sugar?
1/2 cup of granulated sugar weighs 100 grams. 1/2 cup of packed brown sugar weighs approximately 110 grams. 1/2 cup of unsifted powdered sugar weighs approximately 60 grams. 1/2 cup of caster sugar weighs approximately 95 grams. This is one of the most common sugar measurements in baking because it appears in cookies, muffins, quick breads, small cakes, and sauces. For granulated sugar, the simple rule is 1/2 cup equals 100g.
How many grams is 3/4 cup of sugar?
3/4 cup of granulated sugar weighs 150 grams. 3/4 cup of packed brown sugar weighs approximately 165 grams. 3/4 cup of unsifted powdered sugar weighs approximately 90 grams. This measurement is especially common in cookie recipes. The classic chocolate chip cookie pattern uses 3/4 cup granulated sugar plus 3/4 cup packed brown sugar, which converts to 150g plus 165g, or 315g total sugar. Weighing keeps the cookie spread and moisture consistent.
How many grams is 2 cups of sugar?
2 cups of granulated sugar weighs 400 grams. 2 cups of packed brown sugar weighs approximately 440 grams. 2 cups of unsifted powdered sugar weighs approximately 240 grams. Two cups of granulated sugar is common in large-batch baking, jam-making, and simple syrup preparation. For simple syrup, 2 cups of sugar combined with 2 cups of water produces roughly 3 cups of syrup after dissolving because the sugar occupies volume in solution rather than stacking on top of the water volume.
Does brown sugar need to be packed when measuring?
Yes. Brown sugar should almost always be packed when measured by volume unless a recipe explicitly specifies "loosely packed" or "unpacked." This is the universal convention in US baking. When a recipe says "1 cup brown sugar," it means packed. Packed brown sugar weighs approximately 220g per cup, while loosely spooned brown sugar weighs only 140-160g. That 40-60g difference can change sweetness, moisture, spread, and texture. When in doubt, pack it.
How many grams is 1/3 cup of sugar?
1/3 cup of granulated sugar weighs approximately 67 grams. 1/3 cup of packed brown sugar weighs approximately 73 grams. 1/3 cup of unsifted powdered sugar weighs approximately 40 grams. 1/3 cup of caster sugar weighs approximately 63 grams. This measurement appears frequently in small-batch recipes, sauces, dressings, and reduced-size cakes. For granulated sugar, the practical rule is that 1/3 cup is about 65-70g, depending on rounding.
What is the difference between caster sugar and granulated sugar in grams?
Caster sugar, also called superfine sugar, weighs approximately 190 grams per cup, compared with 200 grams per cup for regular granulated sugar. The difference is about 5%. Caster sugar has finer crystals that dissolve faster, which is why it is preferred for meringues, sponge cakes, mousses, and cold drinks. In most recipes, caster and granulated sugar are interchangeable at the same cup measurement, but caster sugar may produce a slightly finer texture when creamed with butter.
How many grams is 1 cup of coconut sugar?
1 cup of coconut sugar weighs approximately 140 grams, significantly less than granulated sugar at 200g per cup because coconut sugar has coarser and more irregular crystals. When substituting coconut sugar for granulated sugar by volume, you are using about 30% less sugar by weight. That means less sweetness and less browning in the finished product. For a true weight-for-weight substitution, weigh 200g coconut sugar for every 200g granulated sugar, then expect a different flavor.
How many grams is 1/4 cup of sugar?
1/4 cup of granulated sugar weighs 50 grams. 1/4 cup of packed brown sugar weighs approximately 55 grams. 1/4 cup of unsifted powdered sugar weighs approximately 30 grams. 1/4 cup of caster sugar weighs approximately 48 grams. This small amount appears often in sauces, dressings, small-batch baked goods, and recipe adjustments. For granulated sugar, the simple rule is 1/4 cup equals 50g, which is also 4 tablespoons or 12 teaspoons.
Should I sift powdered sugar before or after measuring?
Whether you sift before or after measuring changes the gram weight. "1 cup sifted powdered sugar" means sift first, then measure, producing about 100g per cup. "1 cup powdered sugar, sifted" means measure first, then sift, producing the standard unsifted weight of about 120g. The comma placement changes the instruction. For most frostings and glazes, the distinction is forgiving because consistency can be adjusted with liquid. For delicate cakes, use the wording carefully.
Methodology
Data Sources and Review Method
Sugar gram weights on this page are sourced from multiple professional baking and nutritional references. Granulated sugar at 200g per cup follows the USDA FoodData Central standard value for granulated white sugar. King Arthur Baking's Ingredient Weight Chart lists 198g per cup; the 2g difference reflects a marginally lighter spoon-and-level technique and is negligible for practical baking. Brown sugar packed values at 220g per cup follow King Arthur Baking standards and are consistent with AllRecipes and major US baking references. Powdered sugar values, 120g unsifted and 100g sifted, are consistent with AllRecipes and USDA standards. Specialty sugar values, including coconut sugar, demerara, muscovado, jaggery, and syrups, are cross-checked against manufacturer specifications and USDA FoodData Central entries where available. All values are at room temperature, about 20 degrees C / 68 degrees F.