Guides /Grams & Cups
Grams to cups:
sugar.
Sugar weight varies more than most bakers expect — especially for brown sugar, which can weigh up to 25% more when firmly packed versus loosely piled. Here's the full reference.
Sugar grams-per-cup reference
| Sugar type | 1 cup (g) | ½ cup (g) | ¼ cup (g) | ⅓ cup (g) |
|---|---|---|---|---|
| Granulated white sugar | 200 | 100 | 50 | 67 |
| Brown sugar (packed) | 213 | 107 | 53 | 71 |
| Brown sugar (loosely packed) | 170 | 85 | 43 | 57 |
| Powdered / icing sugar (sifted) | 113 | 57 | 28 | 38 |
| Powdered / icing sugar (unsifted) | 130 | 65 | 33 | 43 |
| Caster / superfine sugar | 200 | 100 | 50 | 67 |
| Raw / turbinado sugar | 220 | 110 | 55 | 73 |
| Coconut sugar | 180 | 90 | 45 | 60 |
| Icing sugar (UK, sifted) | 113 | 57 | 28 | 38 |
Packed vs unpacked brown sugar
When a recipe says "packed brown sugar," press the sugar firmly into the measuring cup layer by layer until it holds its shape when turned out. This is the standard for all US baking recipes unless the recipe explicitly says "loosely packed." Packed brown sugar weighs around 213 g per cup; loosely piled it's closer to 170 g — a 25% difference. Getting this wrong is one of the most common reasons baked goods come out too dry or too dense.
Powdered sugar: sift before or after measuring?
Powdered (confectioners' / icing) sugar clumps in the bag, so measuring it unsifted and then sifted produces different weights. Most US frosting recipes say "sifted powdered sugar," which means sift first, then measure — giving about 113 g/cup. If you measure then sift, you'll have more sugar. For precision, weigh it instead: the recipe intends the grams, not the cup volume.
Caster sugar vs granulated sugar
Caster sugar (common in UK recipes) is more finely ground than US granulated sugar but heavier than powdered sugar. It packs almost identically to granulated at 200 g/cup. You can substitute caster for granulated 1:1 by weight with no adjustment needed. Do not substitute powdered sugar for either — the starch it contains will change the texture.
Coconut sugar and turbinado
Coconut sugar (180 g/cup) is less sweet by volume than granulated white, so recipes specifically developed for it don't always substitute 1:1. Raw turbinado sugar has larger crystals and packs to about 220 g/cup. When a recipe calls for raw sugar and you're substituting granulated, use 200 g for every cup of raw to approximate the same sweetness by volume.
Substituting sugar types in baking
Sugar isn't just a sweetener in baking — it affects moisture retention, browning, and texture. Brown sugar contains molasses, which is hygroscopic (attracts moisture), giving baked goods a softer, chewier texture and longer shelf life. Substituting white for brown sugar produces a crispier, drier result with less colour. Powdered sugar contains cornstarch (typically 3% by weight), which prevents caking but also means it thickens mixtures it's added to — don't substitute it for granulated in cake batters. For most simple substitutions at the same gram weight, the flavour will shift but the bake will work; swapping by cup volume is riskier because the densities differ.
Measuring sugar accurately
Unlike flour, granulated white and caster sugar don't need special handling — fill the cup and level it off. The crystals don't pack significantly from light handling. Brown sugar is the exception: pack it firmly into the cup, pressing out air pockets, until it holds its shape when released (the standard "packed" measure most recipes assume). Powdered sugar should be spooned in lightly after sifting, not scooped — a scooped cup of powdered sugar can be 15–20 g heavier than a sifted, spooned cup. When precision matters, weigh sugar rather than measuring by cup for all sugar types.
Frequently asked questions
- How many grams is 1 cup of granulated sugar?
- 200 g for granulated white or caster sugar.
- How many grams is 1 cup of brown sugar?
- Packed brown sugar weighs about 213 g per cup. Loosely piled it's closer to 170 g — a 25% difference. Always pack brown sugar firmly unless the recipe says otherwise.
- How many grams is 1 cup of powdered sugar?
- 113 g when sifted first and then spooned into the cup. Unsifted or scooped, it can be 130 g or more. Most frosting recipes assume sifted powdered sugar.
- Can I substitute caster sugar for granulated sugar?
- Yes, 1:1 by weight. Caster sugar has finer crystals and the same weight per cup (200 g). Do not substitute powdered sugar — it contains cornstarch and will change the texture.
- Why does packed vs unpacked matter so much for brown sugar?
- Brown sugar contains molasses, which makes it sticky and prone to air pockets. Packed brown sugar (pressed firmly into the cup) weighs 213 g; loosely piled it can be as light as 170 g. The difference affects moisture, texture, and sweetness in the finished bake.
Convert your full recipe to grams
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