Cups of Sugar to Grams Conversion
1 cup granulated sugar = 200g
Sugar is one of the easiest ingredients to convert from cups to grams. Unlike flour, sugar crystals don't compress much when you scoop them. That means you get consistent measurements whether you spoon sugar into the cup or scoop directly from the bag.
1 US cup of granulated sugar = 200 grams. Simple as that.
Different sugar types have different weights per cup because of crystal size and moisture content. Powdered sugar weighs 120g per cup (unsifted), brown sugar weighs 220g per cup (packed), and superfine sugar weighs 225g per cup. These differences matter when you're substituting one sugar for another in recipes.
How to Convert
Multiply cups by 200 to get grams of granulated sugar. For 2 cups: 2 x 200 = 400g. For 3/4 cup: 0.75 x 200 = 150g. For 1/3 cup: 0.33 x 200 = 66g.
To convert grams back to cups, divide by 200. A recipe calling for 300g sugar needs 300 / 200 = 1.5 cups. For 50g: 50 / 200 = 0.25 cups (1/4 cup).
Fractional cups convert cleanly. 1/2 cup = 100g. 1/4 cup = 50g. 1/3 cup = 67g. 2/3 cup = 133g. 3/4 cup = 150g.
Common Mistakes
Confusing weight with volume for different sugar types. 1 cup of granulated sugar (200g) and 1 cup of powdered sugar (120g) look the same but weigh differently. Recipes specify sugar type for this reason.
Not packing brown sugar when the recipe calls for it. Most recipes mean packed brown sugar unless they specifically say 'loosely packed.' The difference is significant: packed = 220g per cup, loose = 195g per cup.
Using the wrong cup size. US cups hold 236.6ml. Metric cups hold 250ml. Japanese cups hold 200ml. A US cup of sugar weighs 200g, but a metric cup weighs 210g. Check your measuring cups or stick with weight measurements to avoid confusion.
Pro Tips
Store sugar in airtight containers to prevent clumping. Clumped sugar measures differently because air pockets form between chunks. If sugar clumps, break it up with a fork before measuring.
For caramel and candy making, weight measurements prevent crystallization better than volume. 200g sugar heats more evenly than '1 cup' because there's no variation from scooping technique.
When creaming butter and sugar, the ratio matters more than exact amounts. Most recipes use 1:1 by weight (113g butter to 113g sugar) or 1:2 by volume (1/2 cup butter to 1 cup sugar). Both work, but weight gives more consistent texture.
Ingredient-Specific Notes
Granulated white sugar
200g per cup. The standard sugar for most baking. Crystal size is uniform, about 0.5mm diameter. Dissolves quickly in liquids above 140F. Works in everything from cookies to caramel.
Brown sugar (light or dark)
220g per cup when packed. Contains 3-10% molasses, which adds moisture and makes it denser than white sugar. Light brown has 3.5% molasses, dark has 6.5%. Pack it firmly into the cup until it holds its shape when turned out.
Powdered sugar (confectioner's sugar)
120g per cup, unsifted. Ground sugar mixed with 3% cornstarch to prevent caking. Sifted powdered sugar weighs only 100g per cup because sifting adds air. Always check if the recipe wants it sifted before or after measuring.
Superfine sugar (caster sugar)
225g per cup. Finer crystals than regular granulated, about 0.35mm. Dissolves faster, making it ideal for meringues and cocktails. You can make it by pulsing regular sugar in a food processor for 30 seconds.
Coconut sugar
135g per cup. Less dense than cane sugar because of irregular crystal shape. Tastes like mild caramel. Substitutes 1:1 for brown sugar by volume, but you'll need 1.6 cups coconut sugar to equal 220g brown sugar by weight.
Frequently Asked Questions
How many grams is 1/2 cup sugar?
100 grams for granulated sugar. The conversion stays proportional: 1 cup = 200g, so 1/2 cup = 100g, 1/4 cup = 50g, 3/4 cup = 150g. For brown sugar, 1/2 cup packed = 110g. For powdered sugar, 1/2 cup = 60g. These are the three sugars you'll use most in baking.
Can I substitute brown sugar for white sugar by weight?
Yes, at a 1:1 ratio by weight. 200g white sugar = 200g brown sugar, even though that's slightly less than 1 cup of brown (which weighs 220g packed). The moisture in brown sugar might make cookies spread more or cakes slightly denser. Add 1 tablespoon molasses per cup of white sugar to mimic brown sugar's flavor.
Why do my cookies turn out different when I measure sugar by cups?
Scooping technique varies. One baker's 'cup' might weigh 190g, another's 210g. That 10% difference changes cookie spread, browning, and texture. Humid weather also makes sugar clump, creating air pockets that throw off volume measurements. A scale eliminates these variables. Professional bakers measure sugar by weight for consistent results across batches.
Is superfine sugar the same as regular sugar for conversions?
Not quite. Superfine sugar weighs 225g per cup versus 200g for regular granulated. The smaller crystals pack more densely. In most recipes, you can substitute 1:1 by weight (not volume) without issues. Superfine dissolves faster, which matters in cold drinks and delicate batters but not in cookies or cakes where sugar melts during baking.
How do I convert a recipe that uses grams to cups?
Divide grams by 200 for granulated sugar. A recipe calling for 350g sugar needs 350 / 200 = 1.75 cups (that's 1 and 3/4 cups). For 150g: 150 / 200 = 0.75 or 3/4 cup. For 250g: 250 / 200 = 1.25 or 1 and 1/4 cups. Round to the nearest common fraction (1/4, 1/3, 1/2, 2/3, 3/4) for easier measuring.