1 Cup Maple Syrup in Grams
1 cup of maple syrup weighs 312 g (poured, King Arthur Baking). Syrup boiled from maple tree sap; graded by colour and flavour. 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 maple syrup beats measuring it in cups
Sugar is more forgiving than flour, but its weight still matters, especially in baking where sugar does structural work. Sugar tenderises crumb, holds moisture, helps browning, and feeds yeast, so getting the amount wrong changes texture as well as sweetness. A cup of granulated sugar that is heaped instead of levelled can add 15 to 20 g, which is enough to make cookies spread too far or a cake sink in the middle. Weighing sugar takes seconds and makes the result repeatable, which is exactly what you want when a recipe is a favourite you bake again and again.
Syrup boiled from maple tree sap; graded by colour and flavour. It is used for pancakes, glazes, baking and dressings. That range of uses is part of why the conversion comes up so often: the same ingredient appears in everyday cooking and in precise baking, and the two situations demand different levels of accuracy.
Maple Syrup cups to grams conversion table
| Cups | Grams | Tablespoons (approx.) |
|---|---|---|
| 1/4 cup | 78 g | 4.9 g |
| 1/3 cup | 104 g | 6.5 g |
| 1/2 cup | 156 g | 9.8 g |
| 2/3 cup | 208 g | 13 g |
| 3/4 cup | 234 g | 14.6 g |
| 1 cup | 312 g | 19.5 g |
| 1 1/2 cups | 468 g | 29.2 g |
| 2 cups | 624 g | 39 g |
| 3 cups | 936 g | 58.5 g |
| 4 cups | 1248 g | 78 g |
The tablespoon column is a bonus for recipes that call for a spoonful or two: one tablespoon of maple syrup weighs about 19.5 g. Remember that a cup is 16 tablespoons, so the numbers in the table are just the cup weight divided by 16, rounded to one decimal place. 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.
How the weight was measured
Poured means the ingredient is a liquid or a free-flowing syrup, so it is measured in a liquid measuring jug with a spout, read at eye level. Liquids settle flat, so there is no packing or levelling to worry about, but a sticky liquid will cling to the jug, which is one more reason to weigh it instead.
The source for the 312 g figure is King Arthur Baking, and the confidence in the value is high. King Arthur Baking publishes a standard ingredient weight chart that recipe developers use as a reference, and this page follows it exactly rather than averaging across sources, because an average of two different measuring methods is a number that matches nobody's cup.
Worked examples
Halving a cake recipe
Halving a cake that uses 2 cups of maple syrup means 1 cup, or 312 g. It is tempting to halve by eye, but sugar is a structural ingredient in cake, so weighing 312 g keeps the crumb tender and the crust golden.
Sweetening a large batch of lemonade
A lemonade recipe for a party that calls for 2 cups of maple syrup needs 624 g. When you are scaling up for a crowd, cups multiply the error, so weighing 624 g gives the same sweetness as the single batch you tested.
A batch of chocolate chip cookies
A cookie recipe asking for 1 cup of maple syrup needs 312 g. Cookies are sensitive to sugar: too much and they spread into thin crisps, too little and they stay pale and cakey. Weighing 312 g keeps the spread exactly where the recipe intended.
When this conversion matters most
This conversion matters most when a recipe depends on sugar for more than sweetness. In candy making, sugar is heated to a precise temperature, and the amount decides whether you get soft fudge or hard toffee. In baking, sugar holds moisture and delays setting, so the wrong amount changes the bake time as well as the flavour. It also matters for anyone tracking sugar intake, because weighing gives a true number while a cup can hide an extra 20 g.
Common mistakes with maple syrup
- Heaping the cup. A heaped cup of sugar can add 15 to 20 g. Always level the top with the back of a knife.
- Packing granulated sugar. Granulated sugar should be spooned and levelled, not packed. Packing is only for brown sugar, where it is part of the measurement.
- Swapping sugars cup for cup. Brown sugar, caster sugar and powdered sugar all weigh differently per cup, so swapping them by volume changes the recipe. Convert by weight instead.
- Forgetting that sugar is hygroscopic. Sugar absorbs moisture from the air, so a cup measured on a humid day can weigh slightly more. Keep sugar sealed and weigh it when precision matters.
Storage and handling
Refrigerate after opening; up to 1 year. Keeping maple syrup stored properly also keeps its weight per cup stable: an ingredient that has absorbed moisture from the air weighs more per cup than a dry one, so a sealed container is not just about freshness, it is about measurement accuracy too. If a bag has been open for months in a humid kitchen, the first thing to do before a precise bake is to weigh the ingredient rather than trusting the cup.
Frequently asked questions
How many grams is 1 cup of maple syrup?
1 cup of maple syrup weighs 312 g, measured poured according to King Arthur Baking. That is the figure to use when converting a recipe from cups to grams, and it is the value the conversion table on this page is built on.
How do I measure maple syrup without a scale?
Poured means the ingredient is a liquid or a free-flowing syrup, so it is measured in a liquid measuring jug with a spout, read at eye level. Liquids settle flat, so there is no packing or levelling to worry about, but a sticky liquid will cling to the jug, which is one more reason to weigh it instead. That gives the closest result to 312 g per cup, but it is still an estimate: the honest answer is that a scale is the only way to know the exact weight, and a basic digital kitchen scale costs less than a bag of good flour.
Does maple syrup always weigh the same per cup?
No. Brand, grind, moisture and how settled the container is all shift the weight by a few grams, and for flour the swing can be 20 g or more. The 312 g figure is the standard King Arthur Baking value for maple syrup measured poured, and it is the right default, but when a recipe is precise, weigh the ingredient and trust the scale over the cup.
Can I use the same conversion for a different brand of maple syrup?
Yes, as a starting point. The 312 g figure is a standard average for maple syrup, and most brands sit within a few grams of it. If you bake with one brand all the time, weigh one cup of it once and note the number on the bag, and you will have a conversion tuned to your own kitchen.
How should I store maple syrup?
Refrigerate after opening; up to 1 year. Good storage keeps the ingredient fresh and keeps its weight per cup consistent, because moisture absorbed from the air adds grams that the recipe did not ask for.
What is maple syrup used for?
Pancakes, glazes, baking and dressings. Syrup boiled from maple tree sap; graded by colour and flavour.
Related conversions
Use the cups to grams converter or the grams to cups converter for instant answers, or browse the cups to grams hub for the full ingredient list. Related pages: Granulated Sugar in cups to grams, Brown Sugar in cups to grams, Honey in cups to grams. More tools: cups to grams converter, grams to cups converter, sugar substitute converter, weight converter. See also our disclaimer about approximate conversions.