How Many Grams in a Cup of Granulated Sugar?
1 cup = 200g · Tablespoon and teaspoon counts are US volume measures (16 tbsp and 48 tsp per cup). Spoon weights use this ingredient's density.
Quick values
- Cups
- 1
- Tablespoons
- 16
- Teaspoons
- 48
- Grams per tbsp
- 12.5g
- Grams per tsp
- 4.166667g
- Grams
- 200
- Ounces
- 7.054798
- Pounds
- 0.440925
Granulated Sugar cups to grams conversion table
| Cups | Tablespoons | Teaspoons | Grams | Ounces |
|---|---|---|---|---|
| 1/4 | 4 | 12 | 50g | 1.7637 |
| 1/3 | 5.333333 | 16 | 66.666667g | 2.351599 |
| 1/2 | 8 | 24 | 100g | 3.527399 |
| 2/3 | 10.666667 | 32 | 133.333333g | 4.703199 |
| 3/4 | 12 | 36 | 150g | 5.291099 |
| 1 | 16 | 48 | 200g | 7.054798 |
| 1.5 | 24 | 72 | 300g | 10.582197 |
| 2 | 32 | 96 | 400g | 14.109596 |
Each US tablespoon ≈ 12.5g · Each US teaspoon ≈ 4.166667g
About Granulated Sugar measurements
Granulated sugar—also called white or table sugar—is the standard sweetener in most baking recipes. One US cup weighs 200 grams, making it one of the most consistent cup-to-gram conversions because sugar crystals do not compress as dramatically as flour. This density applies to standard fine granulated sugar sold in American supermarkets.
Measure granulated sugar by filling a dry measuring cup and leveling the top, or by weighing directly. Unlike flour, scooping sugar with a cup is less problematic because crystals flow and settle predictably. Still, weighing 200 grams per cup ensures identical results when scaling recipes up or down.
Common mistakes include confusing granulated sugar with powdered sugar or brown sugar, which have different weights per cup. Using a liquid measuring cup for dry sugar can also introduce slight errors. Superfine or caster sugar fits the same cup more densely in some brands—check weight if precision matters.
Store granulated sugar indefinitely in an airtight container in a dry pantry; it does not spoil though it can harden if exposed to moisture. Substitute brown sugar for depth of flavor but reduce liquid slightly; use 220 grams per cup of packed brown sugar instead of 200 grams white.
Granulated sugar's reliable 200 grams per cup makes it ideal for teaching cup-to-gram conversion because it demonstrates how stable crystalline ingredients behave compared to compressible flour. When creaming butter and sugar, weight ensures the air pockets form consistently batch after batch. Large-quantity recipes—such as simple syrup or bulk cookie dough—benefit from weighing sugar in kilograms: one kilogram equals five US cups at 200 grams each. Superfine sugar dissolves faster in meringues but occupies similar weight per cup when not compacted.
For caramel and candy stages, weigh sugar before heating so you know exactly how much mass is in the pan when color—not volume—signals doneness. Sugar weight stays constant even as volume changes with melting.
Frequently asked questions
One US cup of granulated sugar equals 200 grams. This is a standard conversion used in most American baking references.
Fill a dry measuring cup and level the top, or weigh 200g on a kitchen scale. Scooping is acceptable for sugar unlike flour.
Use brown sugar (220g per packed cup), honey, or maple syrup with recipe liquid adjustments. Artificial sweeteners require specialized recipes.
Keep in a sealed container in a dry place. Sugar lasts indefinitely; add a terra cotta brown sugar saver if it hardens from humidity.