Ingredient Weight Converter · fruit
Raisins: cups to grams
1 cup of raisins weighs 165 grams. Use the converter below for any other amount, or check the quick-reference table.
By Andrew Flores, Editor and publisher, Nathan Management. Last reviewed .
Density source: USDA FoodData Central, cross-checked against the King Arthur Baking weight chart. How these figures are derived and corrected is documented in our editorial standards.
Raisins baseline: 1 cup = 165 g.
Common amounts
| Cups | Tablespoons | Grams | Ounces (weight) | Milliliters |
|---|---|---|---|---|
| 1/4 cup | 4.0 | 41 g | 1.46 oz | 59 mL |
| 1/3 cup | 5.3 | 55 g | 1.94 oz | 79 mL |
| 1/2 cup | 8.0 | 83 g | 2.91 oz | 118 mL |
| 2/3 cup | 10.7 | 110 g | 3.88 oz | 158 mL |
| 3/4 cup | 12.0 | 124 g | 4.37 oz | 177 mL |
| 1 cup | 16.0 | 165 g | 5.82 oz | 237 mL |
| 1.5 cups | 24.0 | 248 g | 8.73 oz | 355 mL |
| 2 cups | 32.0 | 330 g | 11.64 oz | 473 mL |
| 3 cups | 48.0 | 495 g | 17.46 oz | 710 mL |
| 4 cups | 64.0 | 660 g | 23.28 oz | 946 mL |
Spoon weights
Derived from the same 165 g per cup — a US tablespoon is 1/16 of a cup and a teaspoon is 1/48.
| Amount | Grams |
|---|---|
| 1 tablespoon | 10 g |
| 1 teaspoon | 3.4 g |
| 1/2 teaspoon | 1.7 g |
| 1/4 teaspoon | 0.86 g |
Raisins at a glance
- 15 oz box
- about 2 1/2 cups (425 g ÷ 165 g)
- Plumping
- 10 minutes in boiling water, rum, or juice, then drained hard
- Golden vs. dark
- Same grape. Golden raisins are treated with sulphur dioxide to keep their color and dried with heat rather than sun
What a cup of raisins actually weighs
The published 165 g assumes one specific way of filling the cup. Here is what the same cup weighs under the other common handling methods and product forms, and how far off the recipe you end up.
| How it was measured | Grams per cup | vs. published | Why |
|---|---|---|---|
| Seedless dark raisins, loose | 165 g | published figure | The published figure, measured without packing. |
| Golden raisins (sultanas) | ~150 g | -9% | Plumper and slightly less dense than sun-dried dark raisins. |
| Packed down into the cup | ~190 g | +15% | Raisins are sticky and compress. If the recipe does not say packed, do not pack them. |
A tilde (~) marks a working estimate rather than a published figure — it varies with brand, grind, or how hard the cup was packed.
Why measuring raisins by cup goes wrong
Seedless dark raisins weigh 165 grams per cup loose, and more if they have settled in the box. Golden raisins (sultanas) are slightly lighter at about 150 g/cup because they are treated with sulphur dioxide and dried differently, which leaves them a little plumper and less dense.
Practical tips for working with raisins
Raisins that have been in the pantry for a while get hard and grainy. Plump them: pour boiling water (or rum, or warm apple juice) over them and let them sit for 10 minutes, then drain well. They come back soft and juicy and ready to fold into oatmeal cookies or scones. Cinnamon-raisin bread made without plumping the raisins first is one of the most common avoidable mistakes in home baking — dry raisins pull water out of the crumb around them.
Note from this ingredient's record: Seedless dark. Soaking in warm water or rum for 10 minutes plumps them and keeps oatmeal cookies moist.
Substitutions that work — and what they cost you
Dried cranberries, currants, or chopped dates
Ratio: 1:1 by volume
Trade-off: Cranberries are tarter and sweeter; currants are smaller and more intense; dates are much sweeter and will make the bake softer.
Plumped for dry raisins
Ratio: 1:1
Trade-off: Drain them thoroughly — wet raisins will streak a pale batter and can make a dough too slack.
When raisins ruins the recipe
| What you see | What went wrong | What to do |
|---|---|---|
| Raisins came out hard and burnt on the crust | Dry raisins exposed on the surface scorch long before the loaf is baked. | Plump them first and push any surface raisins back into the dough before the final rise. |
| The crumb around each raisin is dry | Unplumped raisins pulled moisture out of the surrounding dough as it baked. | Soak 10 minutes and drain before folding in. |
Storing raisins
Sealed at room temperature for months; refrigerated for up to a year. Sugar crystals on old raisins are harmless — plumping dissolves them.
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