Sugars and sweeteners on GramToCup span dry granular solids and thick pourable liquids, which is why this category has one of the widest weight ranges on the site. The 7 sweeteners here run from Powdered sugar (120g per cup) up to Honey (340g per cup).
Sugars in this group span the widest density range on the site: Powdered sugar at 120g per cup up to Honey at 340g per cup.
Granulated and powdered sugar are dry, scoopable solids; brown sugar is measured packed; honey, maple syrup, corn syrup and agave nectar are thick liquids measured by volume like any other liquid.
Because this category mixes dry and liquid sweeteners, the measuring method matters as much as the ingredient itself.
How each sugars ingredient converts at common gram amounts, lightest to heaviest.
| Ingredient | g / cup | 50g | 100g | 200g | 250g | 500g |
|---|---|---|---|---|---|---|
| Powdered sugar | 120g | 0.42 cups | 0.83 cups | 1.67 cups | 2.08 cups | 4.17 cups |
| Granulated sugar | 200g | 0.25 cups | 0.50 cups | 1.00 cups | 1.25 cups | 2.50 cups |
| Brown sugar (packed) | 220g | 0.23 cups | 0.45 cups | 0.91 cups | 1.14 cups | 2.27 cups |
| Maple syrup | 312g | 0.16 cups | 0.32 cups | 0.64 cups | 0.80 cups | 1.60 cups |
| Corn syrup | 328g | 0.15 cups | 0.30 cups | 0.61 cups | 0.76 cups | 1.52 cups |
| Agave nectar | 336g | 0.15 cups | 0.30 cups | 0.60 cups | 0.74 cups | 1.49 cups |
| Honey | 340g | 0.15 cups | 0.29 cups | 0.59 cups | 0.74 cups | 1.47 cups |
Open any ingredient for its full density breakdown, quick conversion table, and measuring tips.
Standard refined white sugar, the most common sweetener in baking.
Granulated sugar combined with molasses; measured packed firmly into the cup.
Finely milled sugar with a touch of cornstarch, used for icings and dusting.
A thick, dense liquid sweetener produced by bees, heavier than granulated sugar by volume.
A liquid sweetener boiled down from maple tree sap, common in pancakes and baking.
A thick, mild liquid sweetener used to add moisture and prevent sugar crystallization.
A liquid sweetener from the agave plant, sweeter than sugar and often used in vegan recipes.
How you measure a sugar or sweetener in this category depends entirely on whether it's a dry solid or a thick liquid:
Scoop & Level — Granulated sugar
Scoop the measuring cup directly into the container of granulated sugar and level the top. Unlike flour, it doesn't compact or aerate much, so scooping stays accurate.
Pack Firmly — Brown sugar (packed)
Pack brown sugar (packed) firmly into the measuring cup with the back of a spoon until it holds the shape of the cup when turned out. This is one of the few common ingredients where packing is correct, not a mistake.
Sift, Spoon & Level — Powdered sugar
Sift powdered sugar first to break up clumps, then spoon it into the measuring cup and level the top. Skipping the sift is the most common reason a cup ends up heavier than expected.
Liquid Measuring Cup (Viscous) — Honey, Maple syrup, Corn syrup, Agave nectar
Lightly grease the measuring cup or spoon before adding honey. It pours out cleanly instead of leaving a sticky residue behind, which is where most of the measurement error creeps in.
Granulated, brown and powdered sugar are dry solids measured by scooping or packing; honey, maple syrup, corn syrup and agave nectar are thick liquids measured by volume.
Brown sugar is coated in molasses and sticks together, so it's measured packed firmly into the cup rather than spooned loosely.
Among the liquid sweeteners, small viscosity differences between honey, corn syrup and agave nectar still show up as real gram-per-cup differences.
Every conversion above uses the same data as the full calculator. Enter any gram amount for any ingredient in this category and get an instant cup conversion.
Use the Gram to Cup Calculator →100g of powdered sugar is approximately 0.83 cups, based on a density of 120g per US cup.
100g of honey is approximately 0.29 cups, based on a density of 340g per US cup.
No — honey, maple syrup, corn syrup and agave nectar are liquids and should be measured in a liquid measuring cup, not scooped like granulated or powdered sugar.
Brown sugar's molasses coating makes the crystals stick together; packing it firmly into the cup is how recipes expect it to be measured, unlike granulated sugar, which is scooped loosely.