Sugar Converter — Cups, Grams, Ounces, Tbsp, Tsp & Pounds

White Granulated Sugar Conversion Chart

White granulated sugar is the most common sugar used in baking, cooking, and sweetening beverages. Its fine, uniform crystals give it a consistent density of 200 grams per cup. Below is a full conversion chart from ⅛ cup through 4 cups, along with the equivalent grams, ounces, tablespoons, teaspoons, and pounds.

Cups	Grams	Ounces	Tablespoons	Teaspoons	Pounds
⅛	25 g	0.88 oz	2	6	0.055 lb
¼	50 g	1.76 oz	4	12	0.11 lb
⅓	67 g	2.36 oz	5.3	16	0.148 lb
½	100 g	3.53 oz	8	24	0.22 lb
⅔	133 g	4.7 oz	10.7	32	0.294 lb
¾	150 g	5.29 oz	12	36	0.331 lb
1	200 g	7.05 oz	16	48	0.441 lb
1½	300 g	10.58 oz	24	72	0.661 lb
2	400 g	14.11 oz	32	96	0.882 lb
3	600 g	21.16 oz	48	144	1.323 lb
4	800 g	28.22 oz	64	192	1.764 lb

These values are based on white granulated sugar only. Switching to a different sugar type changes the gram values while the cup, tablespoon, and teaspoon volumes remain the same by definition.

Brown Sugar Conversion Chart

Brown sugar comes in two distinct measurement states: packed and unpacked. Packed brown sugar — the default unless a recipe states otherwise — yields approximately 213 grams per cup. Unpacked (loosely spooned) brown sugar yields only about 145 grams per cup. This enormous 68-gram difference per cup is why the packing method matters so much in baking.

Brown sugar contains molasses, which makes it moist and heavy. When you press it firmly into a measuring cup, you eliminate the air pockets and end up with significantly more sugar by weight. Most cookie, cake, and BBQ sauce recipes that call for brown sugar intend the packed measurement unless otherwise noted.

Amount	Packed (g)	Unpacked (g)	Tbsp (packed)
1 tsp	4.4 g	3.0 g	—
1 tbsp	13.3 g	9.1 g	1
¼ cup	53 g	36 g	4
½ cup	107 g	73 g	8
1 cup	213 g	145 g	16
1 lb	2.13 cups	3.13 cups	—

Powdered / Icing Sugar Conversion Chart

Powdered sugar (also called icing sugar or confectioners' sugar) is the lightest of all sugar types. At just 120 grams per cup, it is 40% lighter than granulated sugar. This is because powdered sugar is milled to a very fine powder and blended with a small amount of cornstarch (typically 3%) to prevent clumping. The combination of fine particle size and anti-caking additives creates a significantly less dense product.

When measuring powdered sugar, always sift it first unless the recipe explicitly says not to. Unsifted powdered sugar can be 10–15% heavier per cup because it settles and compacts during storage. Our converter uses the sifted standard (120 g/cup).

Amount	Grams (sifted)	Ounces
1 tsp	2.5 g	0.09 oz
1 tbsp	7.5 g	0.26 oz
½ cup	60 g	2.12 oz
1 cup	120 g	4.23 oz
2 cups	240 g	8.47 oz
1 lb	453.6 g	3.78 cups

Caster, Coconut & Raw Sugar Conversions

Caster sugar (superfine sugar) has the same density as regular granulated white sugar — 200 grams per cup — because the sugar molecules are identical, just ground finer. The difference is purely textural: caster sugar dissolves more rapidly in batters and creams, making it ideal for meringues, cakes, and cocktails. In any recipe that calls for caster sugar, you can substitute the same weight of granulated sugar without issue.

Coconut sugar is made from the sap of coconut palm flowers and has a lower density than white sugar at 160 grams per cup. Its crystals are coarser and more irregular, and the natural caramel and butterscotch flavour notes make it popular in healthier baking. Because it is less dense, using the same cup volume of coconut sugar gives you less sweetness by weight than granulated sugar.

Turbinado (raw) sugar has large, coarse crystals with a slight molasses coating. At 220 grams per cup, it is actually denser than white sugar because the large crystals pack more tightly. It is often used as a finishing sugar — sprinkled on top of muffins or cookies before baking — and can be substituted for granulated sugar in recipes that benefit from a hint of caramel flavour.

How Sugar Conversions Work

All conversions in this calculator route through grams as the universal base unit. The formula is straightforward: multiply the input volume by the sugar-specific gram-per-unit density to get grams, then divide by the target unit's density to get the output.

For example, to convert 2 tablespoons of packed brown sugar to grams: 2 × 13.3 g/tbsp = 26.6 g. To convert that to ounces: 26.6 ÷ 28.3495 = 0.938 oz. This gram-pivot approach guarantees that every conversion pair is internally consistent — there are no rounding mismatches between, say, cups-to-ounces and cups-to-grams-to-ounces.

The densities used in this calculator come from standard culinary references and laboratory measurements. They represent typical well-milled commercial sugars measured in standard US measuring cups with the spooning method (for granulated) and the packing method (for brown sugar).

Why Sugar Weight Varies by Type

Sugar weight per cup varies because of three main factors: crystal size, moisture content, and processing. Crystal size is the biggest factor — fine crystals (powdered, caster) leave fewer air gaps when placed in a cup, but powdered sugar has additives that reduce packing. Coarse crystals (turbinado) pack efficiently despite large size because the irregular shapes interlock.

Moisture is why brown sugar is heavier per cup when packed. The molasses in brown sugar acts as a binding agent, allowing grains to compress against each other with almost no air gaps. Processing also matters: powdered sugar's cornstarch additive actively prevents the tight particle-to-particle contact that would otherwise make it heavy.

• Turbinado / Raw — 220 g/cup (large, dense crystals)
• Brown Sugar (packed) — 213 g/cup (molasses binding)
• White Granulated / Caster — 200 g/cup (fine, dry crystals)
• Coconut Sugar — 160 g/cup (coarse, irregular, less dense)
• Brown Sugar (unpacked) — 145 g/cup (same as packed but with air)
• Powdered Sugar (sifted) — 120 g/cup (ultra-fine + cornstarch)

Packed vs Unpacked Brown Sugar — Why It Matters

The difference between packed and unpacked brown sugar is one of the most consequential measurement distinctions in baking. Packed brown sugar (213 g/cup) contains 47% more sugar than unpacked brown sugar (145 g/cup) at the same measured volume. In a recipe that calls for 1 cup of packed brown sugar, using unpacked sugar would deprive the recipe of 68 grams — enough to noticeably change the texture, moisture, sweetness, and colour of cookies, cakes, and caramel sauces.

To pack brown sugar correctly: use a spoon or your fingers to press the sugar firmly into the measuring cup until it holds the shape of the cup when turned out. The sugar should be compressed but not so tightly that it becomes a solid block. Most US recipes that say "brown sugar" without a qualifier intend packed measurement.

If a recipe explicitly says "loosely packed," "lightly packed," or "unpacked," use our converter with the "Brown Sugar (Unpacked)" option for accurate grams. When baking by weight rather than volume, the packing question becomes irrelevant — simply weigh to the gram.

How to Measure Sugar Accurately

For granulated and caster sugar, the spooning method is recommended for consistent results. Use a spoon to fill the measuring cup, then level it with a straight edge. Scooping directly from the bag tends to compact the sugar and can add 10–15% extra weight, which can make baked goods denser than intended.

For powdered sugar, always sift before measuring when the recipe calls for sifted. Spoon the sifted sugar into the cup and level it — do not tap the cup. For brown sugar, use the packing method unless told otherwise: press the sugar in firmly and level the top.

The most reliable approach is to weigh sugar on a digital kitchen scale. A scale eliminates all the variables of packing, scooping, and levelling. Our converter gives you the gram target — just add sugar to your bowl until the scale shows the right weight. This is how professional bakers and pastry chefs work worldwide.

Sugar Substitution Guide

Substituting one sugar for another requires adjusting for density differences and accepting some flavour changes. Here are the most common sugar substitutions with precise weight adjustments:

White sugar → Brown sugar (packed): Use 213 g of packed brown sugar for every 200 g of white sugar. The result will have a slight molasses flavour and slightly darker colour. Reduce liquid in the recipe by about 1 tablespoon per cup to compensate for the moisture in brown sugar.

White sugar → Coconut sugar: Use 160 g of coconut sugar for every 200 g of white sugar (80% of the weight). Coconut sugar is less sweet per gram than white sugar and has a distinct caramel flavour. It also causes baked goods to brown more quickly.

White sugar → Honey: Honey weighs 336 g per cup and is sweeter than sugar, so use 240 g of honey for every 200 g of sugar (roughly 75% by weight). Since honey is a liquid, reduce other liquids in the recipe by about 60 ml per cup of sugar replaced, and add ¼ tsp of baking soda to neutralize the acidity of honey.

White sugar → Maple syrup: Use 322 g of maple syrup (1 cup) for every 200 g (1 cup) of white sugar. Reduce other liquids by about 60 ml per cup. Maple syrup also has a distinctive flavour that will come through in delicate recipes.

When substituting liquid sweeteners (honey, maple syrup) for granulated sugar, the change in liquid content affects gluten development and baking times. Lower your oven temperature by about 15°C (25°F) and check for doneness a few minutes early, as liquid sugars cause faster browning.