Cups to Grams Sugar Converter

Accurate Sugar Measurement for Perfect Baking

Sugar is a critical ingredient in baking, affecting texture, moisture, browning, and sweetness. Different types of sugar have different weights per cup, and how you measure them matters. Converting cups to grams ensures consistent results in your baked goods.

Standard Sugar Weights

• Granulated Sugar: 200 grams per cup (most common)
• Brown Sugar (packed): 220 grams per cup (denser due to molasses)
• Powdered Sugar: 120 grams per cup (light and airy)
• Raw Sugar: 220 grams per cup (larger crystals, pack firmly)
• Caster Sugar: 200 grams per cup (finer than granulated)

Why Sugar Weight Matters

Texture and Structure

Sugar affects the texture of baked goods:

• Too much sugar: Cookies spread too much, cakes become dense and gummy
• Too little sugar: Baked goods are dry, tough, and lack browning
• Brown sugar: Adds moisture and chewiness due to molasses content

Browning and Caramelization

Sugar caramelizes at high temperatures, creating golden-brown color and rich flavor. The right amount ensures proper browning without burning.

Measuring Techniques by Sugar Type

Granulated Sugar

1. Spoon sugar into measuring cup
2. Level off with straight edge
3. Don't pack or tap
4. Should be loose and flowing

Result: 200g per cup

Brown Sugar

1. Pack firmly into measuring cup
2. Press down with back of spoon
3. Should hold shape when inverted
4. No air pockets

Result: 220g per cup when properly packed

Powdered Sugar

1. Sift first to remove lumps
2. Spoon into measuring cup
3. Level off without packing
4. Don't tap or shake

Result: 120g per cup

Common Baking Conversions

Granulated Sugar

• 1/4 cup = 50 grams
• 1/3 cup = 67 grams
• 1/2 cup = 100 grams
• 2/3 cup = 133 grams
• 3/4 cup = 150 grams
• 1 cup = 200 grams
• 2 cups = 400 grams

Brown Sugar (Packed)

• 1/4 cup = 55 grams
• 1/3 cup = 73 grams
• 1/2 cup = 110 grams
• 1 cup = 220 grams
• 2 cups = 440 grams

Powdered Sugar

• 1/4 cup = 30 grams
• 1/3 cup = 40 grams
• 1/2 cup = 60 grams
• 1 cup = 120 grams
• 2 cups = 240 grams

Different Sugar Types Explained

Granulated Sugar

Standard white sugar, most common in baking. Medium-sized crystals, dissolves easily. Use for: cookies, cakes, general baking. Provides structure and sweetness.

Brown Sugar

Contains molasses (light: 3.5%, dark: 6.5%). Adds moisture, chewiness, and caramel flavor. Use for: cookies, brownies, glazes. Must be packed when measuring by volume.

Powdered Sugar

Finely ground sugar with 3% cornstarch. Dissolves instantly. Use for: frostings, glazes, dusting. Much lighter than granulated - 120g vs 200g per cup.

Raw Sugar

Less refined, larger crystals, slight molasses flavor. Use for: topping cookies, sweetening coffee. Pack firmly when measuring.

Caster Sugar

Finer than granulated, dissolves faster. Common in UK recipes. Use for: meringues, custards, delicate desserts. Same weight as granulated: 200g per cup.

Substitution Guidelines

Brown Sugar Substitutions

• 1 cup brown = 1 cup white + 1-2 tbsp molasses
• Light brown = dark brown (slight flavor difference)
• Adjust liquid slightly if substituting

Powdered Sugar Substitutions

• 1 cup powdered = 1 cup granulated + 1 tbsp cornstarch (for dusting only)
• For frostings, use actual powdered sugar
• Powdered sugar has less sweetness per gram

Tips for Better Baking

1. Weigh sugar for accuracy: Volume measurements vary by 10-20%
2. Pack brown sugar firmly: Should hold shape when inverted
3. Sift powdered sugar: Removes lumps and aerates
4. Room temperature matters: Cold sugar doesn't cream well with butter
5. Don't substitute types without adjustment: Each sugar behaves differently
6. Store properly: Airtight container, cool dry place

Professional Baking Tips

Professional bakers always weigh sugar because:

• Volume varies by 15-25% depending on technique
• Brown sugar packing varies significantly
• Powdered sugar settles and compacts
• Consistency across batches requires precision