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Granulated sugar:
grams to cups.
One cup of granulated sugar weighs 200 g — one of the most consistent measurements in baking because sugar crystals are uniform in size and pack predictably. Still, understanding the role of weight helps when scaling recipes up or down.
Granulated Sugar: grams to cups
Approximate cup fractions for common gram amounts. Based on 200 g per cup.
| Grams | Cups (approx) | Decimal |
|---|---|---|
| 25 g | ⅙ | 0.13 |
| 50 g | ¼ | 0.25 |
| 100 g | ½ | 0.50 |
| 150 g | ¾ | 0.75 |
| 200 g | 1 | 1.00 |
| 250 g | 1 ¼ | 1.25 |
| 500 g | 2 ½ | 2.50 |
Granulated Sugar: cups to grams
Based on 200 g per cup.
| Volume | Grams (g) |
|---|---|
| 1 cup | 200 g |
| ¾ cup | 150 g |
| ½ cup | 100 g |
| ⅓ cup | 67 g |
| ¼ cup | 50 g |
| 1 tbsp | 13 g |
| 1 tsp | 4 g |
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Why sugar is easier to measure by volume than flour — but weight still wins
Granulated sugar crystals are uniformly shaped and sized, which means a cup of sugar packs to nearly the same density regardless of whether you scoop or spoon it. The difference between a scooped and a leveled cup of granulated sugar is only about 5–8%, far smaller than the 20–25% variation common with flour. This is why many bakers are more confident measuring sugar by cups than flour. However, when scaling a recipe to non-round multiples — say, 1.4× or halving a large cake — working with 200 g per cup makes arithmetic clean. 280 g is a natural scale of 1.4 cups of sugar; trying to measure 1.4 cups in physical cups is awkward.
How sugar quantity controls texture, spread, and browning
Sugar is not just a sweetener — it is a structural ingredient. In cookies, more sugar increases spread because sugar melts during baking and encourages fat to migrate outward. In cakes, sugar tenderizes by interfering with gluten and starch structure. Getting the exact amount right matters more than most bakers realize. A cookie recipe that calls for 200 g (1 cup) of sugar will spread noticeably more than one with 180 g, and the edges will brown faster. When adapting recipes from cups to grams, use exactly 200 g per cup to preserve the original balance of sweetness, texture, and browning.
Frequently asked questions
- How many grams is 3/4 cup of granulated sugar?
- ¾ cup of granulated sugar weighs 150 g (200 g × 0.75).
- How many cups is 100 g of granulated sugar?
- 100 g ÷ 200 g/cup = 0.5 cups — exactly ½ cup.
- Is granulated sugar the same density as caster sugar?
- Very close — caster sugar (superfine sugar) has smaller crystals that pack slightly more densely, but the difference is minor. Both are typically measured at 200 g/cup for recipe purposes.
Common substitutions
| Substitute for granulated sugar | Ratio | Notes |
|---|---|---|
| Brown sugar | 1:1 by weight | Adds molasses flavour and moisture. Cookies will spread slightly less and brown faster. |
| Honey | 255 g honey per 200 g sugar | Reduce other liquids by 60 ml per 255 g honey used. Add ¼ tsp baking soda to neutralise acidity. |
| Coconut sugar | 1:1 by weight | Lower glycaemic index, mild caramel flavour. Does not dissolve as smoothly; works best in baked goods, not glazes. |
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