Sugar Conversions: White, Brown, Powdered & More
Complete conversion charts for granulated, brown, powdered, and specialty sugars with cup, gram, and ounce measurements.
Sugar comes in many forms, and each type has a different weight per cup. Whether you are substituting brown sugar for white or need to know how much powdered sugar equals a cup of granulated, this guide provides all the conversions you need for successful baking.
Sugar Weight Per Cup
| Sugar Type | Grams per Cup | Ounces per Cup | Notes |
|---|---|---|---|
| Granulated white sugar | 200 g | 7.1 oz | Standard table sugar |
| Light brown sugar (packed) | 220 g | 7.8 oz | Pack firmly into cup |
| Dark brown sugar (packed) | 220 g | 7.8 oz | Stronger molasses flavor |
| Powdered sugar (unsifted) | 120 g | 4.2 oz | Also called confectioners sugar |
| Powdered sugar (sifted) | 100 g | 3.5 oz | Lighter after sifting |
| Demerara sugar | 220 g | 7.8 oz | Coarse crystals |
| Turbinado sugar | 200 g | 7.1 oz | Raw cane sugar |
| Coconut sugar | 180 g | 6.3 oz | Lower glycemic index |
| Muscovado sugar | 210 g | 7.4 oz | Unrefined, sticky |
Granulated Sugar Conversions
| Cup Measurement | Grams | Ounces | Tablespoons |
|---|---|---|---|
| 1 tablespoon | 12.5 g | 0.4 oz | 1 tbsp |
| 1/4 cup | 50 g | 1.8 oz | 4 tbsp |
| 1/3 cup | 67 g | 2.4 oz | 5 tbsp + 1 tsp |
| 1/2 cup | 100 g | 3.5 oz | 8 tbsp |
| 2/3 cup | 133 g | 4.7 oz | 10 tbsp + 2 tsp |
| 3/4 cup | 150 g | 5.3 oz | 12 tbsp |
| 1 cup | 200 g | 7.1 oz | 16 tbsp |
How to Pack Brown Sugar
When a recipe calls for "packed brown sugar," you need to press the sugar firmly into the measuring cup with the back of a spoon. It should hold the shape of the cup when turned out. Loosely scooped brown sugar can weigh 30-40 grams less per cup, which significantly affects recipes. If you are weighing brown sugar, packing does not matter since the scale gives you the exact amount regardless.
Substituting Between Sugar Types
You can substitute between sugar types, but there are important differences to keep in mind:
| Substitution | Ratio | Adjustments Needed |
|---|---|---|
| Brown sugar for white | 1:1 by volume | Adds moisture and molasses flavor |
| White sugar for brown | 1 cup + 1 tbsp molasses | Mix well to distribute molasses |
| Powdered for granulated | 1-3/4 cups per 1 cup granulated | Contains cornstarch, affects texture |
| Honey for sugar | 3/4 cup per 1 cup sugar | Reduce liquid by 1/4 cup, lower oven by 25 degrees F |
| Maple syrup for sugar | 3/4 cup per 1 cup sugar | Reduce liquid by 3 tablespoons |
| Coconut sugar for white | 1:1 by weight | Darker color, slight caramel flavor |
Liquid Sweetener Conversions
When substituting liquid sweeteners for dry sugar, remember that liquid sweeteners add both moisture and sweetness. As a general rule, reduce other liquids in the recipe by about 1/4 cup for each cup of liquid sweetener used, and lower the oven temperature by 25 degrees Fahrenheit to prevent over-browning.
| Liquid Sweetener | Weight per Cup | Sweetness vs. Sugar |
|---|---|---|
| Honey | 340 g (12 oz) | 1.25x sweeter |
| Maple syrup | 315 g (11.1 oz) | About equal |
| Agave nectar | 336 g (11.9 oz) | 1.5x sweeter |
| Corn syrup | 328 g (11.6 oz) | About equal |
| Molasses | 340 g (12 oz) | About equal |
Tips for Accurate Sugar Measurement
Always use dry measuring cups for solid sugars and liquid measuring cups for syrups and honey. When measuring sticky sweeteners like honey or molasses, spray the measuring cup with cooking spray first so the sweetener slides out cleanly. For powdered sugar, sift after measuring unless the recipe specifies "sifted powdered sugar," which means you should sift first, then measure. These small differences can affect your final product, especially in delicate recipes like frosting or meringue.