Sugar cups to grams: choose the type first

The type of sugar matters. In King Arthur Baking’s chart, a cup of granulated sugar is 198 g, packed brown sugar is 213 g, and unsifted confectioners’ sugar is 113 g. Choose the matching preparation state before converting.

Match the ingredient line

Scroll the table sideways if needed.

The calculator below lets you switch among these three ingredients. Its source note changes with the selection; the comparison table shows all three conventions together.

A conversion is not a substitution

King Arthur’s sugar guide explains that molasses contributes moisture, flavor, and acidity to brown sugar. Powdered and granulated sugars also have different uses. Equal gram weights do not make them functionally identical in a recipe.

If you are missing brown sugar, use the separate replacement guide. It explains a documented sugar-and-molasses option, instead of asking this converter to decide whether a swap will work.

Keep the recipe’s own grams

A recipe may use a different convention. If it provides a weight, measure that weight. If it gives only cups, find the author’s measuring instructions before defaulting to a chart. For a custom standard, enter the recipe’s weight for one cup; do not enter its full batch weight unless the batch is exactly one cup.

The same half-cup means different weights

Using the records above, ½ cup granulated sugar = 99 g, ½ cup packed brown sugar = 106.5 g, and ½ cup unsifted powdered sugar = 56.5 g. Each is 0.5 × its own grams-per-cup value. The decimal describes arithmetic, not a demand for a household scale to resolve half a gram.

Select the sugar type in the ingredient converter. If the ingredient is missing, switch to a substitution decision rather than selecting a different sugar just to obtain a number.