Granulated Sugar — Grams to Cups Conversion
Divide by 200. For example, 100g equals ½ cup.
Granulated Sugar Grams to Cups Chart
| Grams | Cups (approx.) |
|---|---|
| 50g | 0.25 cups |
| 100g | 0.5 cups |
| 150g | 0.75 cups |
| 200g | 1 cups |
| 250g | 1.25 cups |
| 300g | 1.5 cups |
| 400g | 2 cups |
| 500g | 2.5 cups |
Source: King Arthur Baking ingredient weight chart · Measurement method: Spooned & levelled
Tablespoon & Teaspoon Weights
| Measure | Grams | Notes |
|---|---|---|
| 1 tbsp (US/UK — 15ml) | 12.5g | Standard in US, UK, Canada |
| 1 tbsp (Australian — 20ml) | 16.7g | One-third larger than US/UK |
| 1 tsp (5ml — universal) | 4.2g | Same worldwide |
About Granulated Sugar
Standard white sugar, refined from cane or beet. In baking it does more than sweeten: it tenderises gluten, promotes browning through caramelisation, retains moisture, and — when creamed with butter — traps air bubbles that help cakes rise.
Why the Weight Per Cup Varies
Sugar crystals are dense and uniform, so granulated sugar measures very consistently by volume — a cup weighs 200g whether spooned or lightly scooped, unlike flour, which compresses noticeably.
Names in Different Countries
Known globally as granulated or white sugar; UK crystals are slightly larger than US granulated but function identically.
Common Recipe Uses
Creaming with butter, syrups, caramel, custards, general sweetening.
Substitutions
Caster sugar substitutes 1:1. Light brown sugar substitutes 1:1 but adds moisture and caramel flavour.
Frequently Asked Questions
Sugar crystals are dense with almost no air between them; flour particles are light starch with significant air space — 200g versus 120g per cup.
Yes, 1:1 — caster just dissolves faster, which is usually an advantage.
Yes — granulated adds slight crunch to cookies since larger crystals don't fully dissolve; caster gives a finer, more even texture.
12.5g for a US/UK tablespoon, or 16.7g Australian.
Recommended for accurate baking
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