1/4 Cup Raisins in Grams
1/4 cup of raisins weighs 37.2 g (spooned and levelled, King Arthur Baking). Dried grapes, sweet and chewy. All the figures on this page are approximate conversions based on the King Arthur Baking value of 149 g per cup, so when a recipe really matters, verify with a kitchen scale.
Why a quarter cup is worth weighing
It is tempting to eyeball a quarter cup and move on, but a quarter cup is where volume measuring is at its worst. Small cups pack differently from large ones, a heaped measure is easily a third over, and the ingredient itself — how fine it is ground, how damp it is, how settled the jar is — changes what fits in the cup. Grams cut through all of that: the weighed amount is the same whatever the brand, the humidity or the size of your measuring cup.
Spooned and levelled is the method behind the number, and it matters. Raisins is used for baking, oatmeal, salads and trail mix. 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. Grams cut through all of that: 37.2 g of raisins is 37.2 g whatever the brand, the humidity or the size of your measuring cup.
Raisins cups to grams conversion table
| Cups | Grams | Tablespoons |
|---|---|---|
| 1/4 cup | 37.2 g | 4 |
| 1/3 cup | 49.7 g | 5.3 |
| 1/2 cup | 74.5 g | 8 |
| 2/3 cup | 99.3 g | 10.7 |
| 3/4 cup | 111.8 g | 12 |
| 1 cup | 149 g | 16 |
| 1 1/2 cups | 223.5 g | 24 |
| 2 cups | 298 g | 32 |
The tablespoon column shows how many tablespoons each amount equals: a quarter cup is 4 tablespoons, and one tablespoon of raisins weighs about 9.3 g. 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. Read the table from the 1/4-cup row outwards: every row is the cup weight times the fraction, so scaling a recipe up or down is simple multiplication.
How the weight was measured
Spooned and levelled means the ingredient is measured the way King Arthur Baking measures it: spooned and levelled. For raisins, that gives 149 g per cup, and a quarter of that is 37.2 g. The source for the 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
Oatmeal cookies, a small batch
A small batch of a dozen oatmeal cookies uses 1/4 cup of raisins — 37.2 g — folded through the dough. The raisins plump in the oven and turn soft and sweet against the chewy oats, which is the contrast that makes an oatmeal cookie. Weigh 37.2 g, soak them in warm water for ten minutes first if they are dry, and fold them in last so they are evenly spread and no cookie is left without one.
A rice pilaf for two
A rice pilaf for two people uses 1/4 cup of raisins, 37.2 g, stirred through the rice as it cooks. The raisins plump in the steam and turn sweet and soft, which balances a savoury pilaf with nuts and spices. Weigh them, add them with the rice so they cook through, and fluff the pilaf with a fork before serving so the raisins are evenly spread.
Trail mix for one hike
A single bag of trail mix for a hike uses 1/4 cup of raisins, 37.2 g, mixed with nuts, seeds and chocolate chips. The raisins are the sweet part of the mix, and the weighed amount keeps the balance right — too many and the mix is sticky and sweet, too few and it is all crunch. Mix the bag the night before, seal it, and it keeps for weeks.
When a quarter cup matters
The quarter cup is the measure of the careful cook: the test bake, the single serving, the small jar of seasoning, the sauce for two. In each of those cooks the ingredient is doing real work, and the amount decides the result. A scale turns a guess into a number you can repeat next week, which is the whole point of writing a recipe down in the first place.
Raisins are dried grapes, and they vary in size and moisture more than most dried fruit: a plump raisin weighs more per cup than a small dry one, and a raisin that has been open for months is drier and lighter than a fresh one. A quarter cup — 37.2 g — is the King Arthur figure for a typical raisin, but the honest advice is to weigh them and look at them: if they are dry and hard, soak them in warm water for ten minutes before baking, and they will plump up and behave.
Scaling a quarter cup up and down
Scaling from a quarter cup is straightforward once the base number is fixed — the table above does the work, but the pattern is worth knowing by heart. Doubling a recipe that calls for 1/4 cup means weighing 74.4 g; halving it means 18.6 g, which is 2 tablespoons. A full cup is 149 g, and two cups is 298 g. Writing the recipe in grams at this point is worth doing: the next time you make it, you weigh 37.2 g straight into the bowl and skip the measuring cup altogether. If you are scaling a recipe for a different tin size, convert every ingredient to grams first and then multiply — scaling by volume compounds the error on every ingredient at once, while scaling by weight keeps each one exact.
Common mistakes with raisins
- Using dry, hard raisins straight from an old bag. They stay hard in the bake and taste like pebbles. Soak the weighed raisins in warm water for ten minutes first.
- Folding raisins into a batter without flouring them. They sink to the bottom of the tin. Toss the weighed raisins in a spoonful of flour before folding them in.
- Scooping the cup through the bag or jar. Scooping packs the ingredient down and can add a fifth or more to the weight. Spoon it in lightly and level it off with a knife.
- Measuring over the mixing bowl. Levelling over the bowl drops the excess straight into the batter, so you have added ingredient you did not intend. Level over the bag or the sink.
Storage and handling
Airtight container, cool and dry, up to 6 months. Keeping raisins 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 or jar 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. Label the container with the conversion — 1/4 cup is 37.2 g — and the next person to cook with it will thank you.
Frequently asked questions
How many grams is 1/4 cup of raisins?
1/4 cup of raisins weighs 37.2 g, measured spooned and levelled according to King Arthur Baking. That is one quarter of the full-cup weight of 149 g, and it is the figure to use when converting a recipe from cups to grams. All the figures on this page are approximate, so when a recipe really matters, verify with a kitchen scale.
How many tablespoons is 1/4 cup of raisins?
There are 4 tablespoons in a quarter cup, whatever the ingredient. One tablespoon of raisins weighs about 9.3 g, so 4 tablespoons come to about 37.2 g. For small amounts like this, a scale that reads to the gram is more reliable than spoons, because a heaped tablespoon can weigh half as much again as a level one.
How do I measure 1/4 cup of raisins without a scale?
Raisins is measured spooned and levelled, according to King Arthur Baking. Spoon it into a 1/4-cup measure, level the top with the back of a knife, and you will be close to 37.2 g. That is the best you can do without a scale — but be honest with yourself that it is an estimate. A basic digital kitchen scale costs less than a bag of good flour and removes the guesswork from every recipe, not just this one.
What is raisins used for?
Baking, oatmeal, salads and trail mix. Dried grapes, sweet and chewy. A quarter cup — 37.2 g — is a common amount in small batches, sauces, dressings and test bakes, which is why this conversion comes up so often.
Should I soak 1/4 cup of raisins before baking?
Yes, if they are dry: soak 37.2 g of raisins in warm water for ten minutes, then drain them. They plump up and stay soft in the bake. If the raisins are fresh and plump already, you can skip the soak.
How many raisins is 1/4 cup?
About 37 g, which is roughly 60 raisins — though it varies with the size of the fruit. Weighing is faster and more accurate than counting, and it works whether the raisins are large or small.
Related conversions
Use the cups to grams converter recipe scaler for instant answers, or browse the cups to grams hub for the full ingredient list. Related pages: 1 cup of raisins in grams, 1/2 cup of raisins in grams, 1/4 cup of dried cranberries in grams. See also our disclaimer about approximate conversions.