White sugar with molasses added back. Available in light and dark varieties.
Use 1 cup white sugar + 1 tbsp molasses (light) or 2 tbsp (dark)
This is literally what brown sugar is. Perfect substitute.
1 cup = 200g
Reverse the most common baking lookup.
Useful for small-batch adjustments and spoon measures.
Use 1 cup white sugar + 1 tbsp molasses (light) or 2 tbsp (dark) for the closest starting point.
| cups | grams |
|---|---|
| 1/4 cups | 50.0 grams |
| 1/3 cups | 66.0 grams |
| 1/2 cups | 100 grams |
| 1 cups | 200 grams |
| 1.50 cups | 300 grams |
| 2 cups | 400 grams |
| 3 cups | 600 grams |
| 4 cups | 800 grams |
Ingredient-specific, density-based conversions for baking
Published values, quoted at the exact measure each source lists. Sources round differently and assume different fill techniques — which is why they rarely agree to the gram.
| Source | Listed measure | Weight |
|---|---|---|
| King Arthur Baking | 1 cup (packed) | 213 g |
CupOrGram standardizes on 200 g per cup (12 g per tablespoon, 4 g per teaspoon) and uses that single value on every page — how we reconcile the sources.
Gram-first recipes built on the same measured densities as this page — weigh straight from the recipe, no conversion needed.
Optional shopping references for bakers who want to compare tools and pantry options related to brown sugar (packed).
Essential for cup-to-gram accuracy and repeatable bakes.
Shop scales ↗Useful for quick volume checks before converting to weight.
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This is literally what brown sugar is. Perfect substitute.
This is literally what brown sugar is. Perfect substitute.
Similar caramel flavour and moisture. Slightly grainier texture.
Similar caramel flavour and moisture. Slightly grainier texture.
Unrefined with more complex flavour. More moisture than regular brown sugar.
Unrefined with more complex flavour. More moisture than regular brown sugar.
Works in a pinch but bakes drier and crisper with a paler colour — cookies spread less and lose their chew. Add 1 tsp molasses or honey per cup if you have any.
Without molasses there is less moisture and acidity, so less caramel flavour, less browning, and a shorter-lived soft texture.
Similar caramel notes but large, dry crystals that may not fully dissolve in cookie dough. Pulse briefly in a blender for smoother results.
Raw sugars keep a thin coat of molasses on coarse crystals — the flavour is there, the moisture is not.
Best in quick breads, granola, and glazes. Cookies come out softer and cakier because of the added liquid.
A liquid sweetener changes the sugar-to-water balance, so structure and spread shift even when sweetness matches.
Sweeter than brown sugar and browns faster. Good for muffins and soft cookies; avoid in crisp bakes.
Honey's fructose caramelises at a lower temperature and holds moisture, which is why bakes darken quickly and stay soft.
Airtight container to prevent hardening. Add a marshmallow or bread slice to soften.
The molasses adds moisture, acidity, and flavour. Creates chewier cookies and moister cakes. The acidity activates baking soda.
For cookies: sugar ratio drives spread and caramelization.
For cakes: sugar level affects tenderness and moisture retention.
For frostings: weight gives repeatable texture batch to batch.
Baseline reference: 1 cup brown sugar (packed) = 200g. In real kitchens, a practical range is usually 184g-216g per cup (8% band).
Why this happens: granule size, packing, and moisture level shift how much sugar fits in a cup.
Figures use the US cup (236.6 ml).1 cup of brown sugar (packed) weighs 200 grams.
White Sugar + Molasses (1 cup white sugar + 1 tbsp molasses (light) or 2 tbsp (dark)), Coconut Sugar (1:1), Muscovado Sugar (1:1), Granulated Sugar (no molasses) (1:1), Turbinado or Demerara Sugar (1:1), Maple Syrup (¾ cup maple syrup per 1 cup brown sugar; reduce other liquid by 3 tbsp), Honey (¾ cup honey per 1 cup brown sugar; reduce other liquid by 3 tbsp and lower the oven by 25°F)
Cup, tablespoon, and teaspoon weights for all ingredients, sourced and cross-checked.