1 Cup Applesauce in Grams

1 cup of applesauce weighs 255 g (spooned and levelled, King Arthur Baking). Cooked, pureed apples; unsweetened is best for baking. All the figures on this page are approximate conversions based on the King Arthur Baking value, so when a recipe really matters, verify with a kitchen scale.

Why weighing applesauce beats measuring it in cups

Applesauce is one of the heaviest cup measures on this site at 255 g, because it is a dense fruit puree with no air in it at all. A cup of applesauce weighs more than a cup of milk, and that density is why it works so well as a fat replacement in baking: it adds moisture and bulk without adding fat, and a recipe that swaps half the butter for applesauce needs the swap measured by weight to keep the batter balanced.

The sweetened versus unsweetened distinction is the detail that catches bakers out. The 255 g figure applies to applesauce generally, but sweetened applesauce adds sugar that the recipe did not ask for, while unsweetened applesauce adds only fruit. A cake made with sweetened applesauce and the full amount of sugar in the recipe will be noticeably sweeter than intended. Use unsweetened applesauce for baking whenever you can, and if you only have sweetened, reduce the sugar in the recipe by about a quarter. Chunky applesauce also weighs slightly less per cup than smooth applesauce, because the chunks leave small air pockets, so smooth is the more reliable measure.

Applesauce cups to grams conversion table

Cups Grams Tablespoons
1/4 cup 63.8 g 4
1/3 cup 85 g 5.3
1/2 cup 127.5 g 8
2/3 cup 170 g 10.7
3/4 cup 191.2 g 12
1 cup 255 g 16
1 1/2 cups 382.5 g 24
2 cups 510 g 32
3 cups 765 g 48
4 cups 1020 g 64

One tablespoon of applesauce weighs about 15.9 g, since a cup is 16 tablespoons. That is useful when a recipe calls for a spoonful or two rather than a whole cup, though for small amounts a scale that reads to the gram is far more reliable than a spoon, because a heaped tablespoon can weigh half as much again as a level one.

Worked examples

Low-fat chocolate cake, one layer cake

A low-fat chocolate cake uses about 1 cup of applesauce, which is 255 g, replacing half the butter in the recipe. Whisk the applesauce with the eggs and sugar, then fold in the flour and cocoa. The applesauce keeps the cake moist while the butter that remains gives it flavour, and weighing 255 g keeps the batter at the right consistency: too much applesauce and the cake is gummy, too little and it is dry.

Applesauce muffins, a batch of 12

A batch of 12 muffins uses about 3/4 cup of applesauce, which is 191 g, mixed with flour, oats, cinnamon and baking powder. The applesauce replaces the oil entirely, so the muffins are lighter but still moist. Use unsweetened applesauce so the muffins are not too sweet, and weigh 191 g rather than pouring from the jar, because applesauce clings to the cup and a poured measure is unreliable.

Applesauce as an egg replacer in pancakes

Pancakes for four people can use 1/4 cup of applesauce, which is 64 g, to replace one egg. Mix the applesauce into the wet ingredients and cook the pancakes as usual, expecting them to be slightly denser and sweeter than egg-based pancakes. The swap works best in pancakes and muffins, where the egg is a binder rather than the main structure.

How the weight was measured

How you fill the cup decides what the cup weighs. The method used here is spooned and levelled: the ingredient is spooned into the cup and levelled with a straight edge, never scooped and never tapped down. If you scoop, you compress the ingredient and the same cup can weigh noticeably more, which is the single most common reason a recipe that worked for its author fails in another kitchen.

The value is taken from King Arthur Baking with high confidence. King Arthur Baking is the reference used across this site because its chart is consistent and widely used by recipe developers. No other source was mixed in, and nothing on this page was estimated from a different ingredient. Remember that every conversion on this page is approximate: check the weight on a kitchen scale whenever accuracy matters, and use the table as a guide rather than a guarantee.

Practical guidance

Refrigerate applesauce after opening and use it within 1 week, because it is a cooked fruit puree with no preservatives in most jars. Use unsweetened applesauce for baking, and check the label: some jars labelled simply applesauce are sweetened, and the sugar changes the recipe. Stir the jar before measuring, because the puree can separate, and spoon it into the cup rather than pouring, since it clings and traps air. If you do not have a scale, fill the cup by spooning and level it with a knife, and remember the 255 g figure is approximate. For the most reliable result in baking, weigh the applesauce: it is a liquid-like ingredient where a cup measure is at its least accurate.

Common mistakes with fresh fruit

The most common mistake is measuring fruit by the cup before preparing it. A cup of whole strawberries and a cup of sliced strawberries are different weights, because slicing removes air gaps, so always prepare the fruit first, then measure, and weigh whenever the recipe is precise. The second mistake is using under-ripe or over-ripe fruit without adjusting: unripe fruit is lighter, firmer and less sweet, while very ripe fruit is heavier and wetter, and both change the batter. The third is washing berries and measuring them while they are still wet, which adds water weight and throws off the balance. Dry them gently before measuring. Finally, do not fold delicate berries into a thick batter with a heavy hand: they burst, bleed colour through the crumb, and sink. Fold once or twice, gently, and dust them with a spoonful of flour first so they stay suspended.

Frequently asked questions

How many grams is 1 cup of applesauce?

1 cup of applesauce weighs 255 g when spooned and levelled, according to King Arthur Baking. The figure is approximate, because chunky applesauce weighs slightly less per cup than smooth, so verify with a kitchen scale when it matters.

Should I use sweetened or unsweetened applesauce for baking?

Unsweetened is best for baking, because it adds moisture without adding sugar the recipe did not ask for. If you only have sweetened applesauce, reduce the sugar in the recipe by about a quarter.

How much applesauce replaces half a cup of butter?

Half a cup of butter is 114 g, and the usual swap is to replace half the butter with an equal weight of applesauce, so 57 g of applesauce replaces 57 g of butter. Weigh both ingredients rather than measuring by volume, because butter and applesauce have different densities.

How many cups is 200 g of applesauce?

200 g of applesauce is about 0.78 cups, or just over 3/4 cup. At 255 g per cup, divide 200 by 255 to get the answer, and use a scale for the most accurate result.

Can applesauce replace eggs in baking?

Yes, 1/4 cup of applesauce, about 64 g, replaces one egg in muffins, pancakes and quick breads. The applesauce adds moisture and a little sweetness, so it works best where those qualities suit the recipe, and it does not work in recipes where egg provides the main structure.

Related conversions

If you need a different amount, the table above scales in both directions, and the converter tool will do the maths for any quantity. When a recipe really matters, weigh the ingredient on a kitchen scale rather than trusting the cup alone, because the figures on this page are approximate and natural ingredients vary by brand, variety and moisture.