Cups to Grams (Sugar)

The recipe calls for a cup and a half of sugar, your scale has a flat battery, or you never owned one. Then the second doubt arrives: is a cup the mug in your cupboard or a standard measure? Cakes are sensitive to ratios, so getting the sugar wrong changes crumb and structure, not just sweetness. Type how many cups the recipe asks for and read the weight in grams.

It is one multiplication: each cup counts as 200 g. That figure is for granulated or caster sugar in a standard 240 ml cup, whose density sits around 0.85 g/ml. Fractional amounts work too, so 0.5 gives 100 g and 1.25 gives 250 g. Other sugars behave differently. Packed brown sugar runs closer to 220 g per cup, and powdered sugar, being much lighter, lands near 120 g.

Check which cup the recipe means. The US cup holds 240 ml, while older Brazilian recipes use a 200 ml teacup, a gap of roughly 17% in weight. The converter handles granulated sugar only, in one direction: there is no ingredient selector and no grams-to-cups mode. Flour and butter use entirely different factors, so do not reuse this number for them. It calculates in your browser.