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Type how many cups or spoons you have.
Enter the number of cups of sugar and get grams, ounces and the amounts for common fractions of a cup. Nothing is uploaded.
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Type how many cups or spoons you have.
For weight, choose the ingredient: flour, sugar and butter weigh differently.
The result is shown in grams, millilitres or the unit you choose.
One US cup of sugar is about 201 g, or 7.1 oz. To convert other amounts, multiply the number of cups by 201: half a cup is 101 g and a quarter of a cup is 50 g. The converter above does it for any amount and also shows the result in ounces.
| Cups | Grams | Ounces |
|---|---|---|
| 1/8 | 25 g | 0.9 oz |
| 1/4 | 50 g | 1.8 oz |
| 1/3 | 67 g | 2.4 oz |
| 1/2 | 101 g | 3.5 oz |
| 2/3 | 134 g | 4.7 oz |
| 3/4 | 151 g | 5.3 oz |
| 1 | 201 g | 7.1 oz |
| 2 | 402 g | 14.2 oz |
White granulated sugar weighs about 201 g per cup in this converter, in line with the 200 g used in most recipes. Caster sugar is very close, while icing sugar is much lighter and brown sugar heavier when packed.
Sugar affects more than sweetness: it keeps cakes moist, helps browning and gives structure to meringues. Measuring it by weight keeps results the same from one batch to the next.
| Measure | US | Metric (UK, Canada, Australia, NZ) | Old UK imperial |
|---|---|---|---|
| Cup | 236.6 ml | 250 ml | 284 ml |
| Tablespoon | 14.8 ml | 15 ml (Australia: 20 ml) | 17.7 ml |
| Teaspoon | 4.9 ml | 5 ml | 5.9 ml |
The volume of a US cup, 236.588 ml, is multiplied by the density of sugar in g per ml, 0.85. Different brands and ways of filling the cup give slightly different weights, so treat the result as a very good estimate.
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