Cups of Sugar and Butter in Grams
One US cup is about 200 g granulated sugar, 220 g packed brown sugar, 120 g powdered sugar or 227 g butter. Choose the ingredient before converting: a cup measures volume, not a fixed weight.
- 3 min read
- Updated 2026-10-22
Printable reference chart
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| Ingredient | ¼ cup | ½ cup | 1 cup |
|---|---|---|---|
| Granulated sugar | 50 g | 100 g | 200 g |
| Brown sugar, packed | 55 g | 110 g | 220 g |
| Powdered sugar, unsifted | 30 g | 60 g | 120 g |
| Butter | 56.75 g | 113.5 g | 227 g |
Reference values are approximate; use measured weights and your recipe’s stated conventions where available.
Scale your ingredient list
Replace the example with your ingredients, one quantity per line. This multiplies amounts; it does not convert ingredient densities or determine baking time. Suggested multiplier for this guide: 1.5. Enter it in “Multiply by.”
Match the way the ingredient is measured
The values use this site’s existing conversion references. Brown sugar is packed into the cup; powdered sugar is loosely measured and leveled before sifting. A sifted cup can weigh differently. Butter should fill the measured volume without air pockets. Prefer a recipe’s explicit gram weights or the weight printed on your butter package.
Work through a smaller batch
If a recipe calls for ¾ cup packed brown sugar, the reference calculation is 0.75 × 220 = 165 g. Half is 82.5 g. For ¾ cup butter, 0.75 × 227 = 170.25 g, so half is about 85.1 g. Keep intermediate digits and round once for your scale. The table’s fractions are calculated from rounded one-cup references, so they are estimates rather than laboratory precision.
Use the chart for measurement, not substitution
Equal weights of powdered, brown and granulated sugar do not give identical results. Brown sugar adds moisture and flavor; powdered sugar has a different texture and may contain starch. Changing sugar type can alter spreading, aeration and structure. Butter temperature also matters: the right weight of melted butter is not automatically equivalent to softened butter in a creaming method.
Frequently asked questions
How many grams are 2 cups of sugar?
About 400 g granulated, 440 g packed brown or 240 g powdered sugar using these references.
How much does half a cup of butter weigh?
About 113.5 g from the rounded 227 g per cup reference; package weights may round differently.
Can I use this for a 250 ml cup?
No. This table uses a US cup of about 236.6 ml.
Should brown sugar be packed?
Yes for this chart. Follow any different instruction in your recipe.