Raisins:
Grams to Cups
By Stefan Ulrich · Last updated
Raisins weigh 165 grams per cup — a moderate density that's consistent across regular (dark), golden, and Thompson seedless varieties. Their sticky, semi-compressed nature makes them one of the more reliable dried fruits to measure by volume.
How much Raisins weighs at each cup measure.
Convert Raisins
1 cup = 165 grams
= — grams
= — cups
Quick reference
Measurement Table
| Cups | Grams | Ounces |
|---|---|---|
| 1 tsp | 3 g | 0.11 oz |
| 1 tbsp | 10 g | 0.35 oz |
| ⅛ cup | 21 g | 0.74 oz |
| ¼ cup | 41 g | 1.45 oz |
| ⅓ cup | 55 g | 1.94 oz |
| ½ cup | 83 g | 2.93 oz |
| ⅔ cup | 110 g | 3.88 oz |
| ¾ cup | 124 g | 4.37 oz |
| 1 cup | 165 g | 5.82 oz |
| 1¼ cups | 206 g | 7.27 oz |
| 1½ cups | 248 g | 8.75 oz |
| 2 cups | 330 g | 11.64 oz |
| 3 cups | 495 g | 17.46 oz |
About Raisins
Regular dark raisins, golden raisins, and sultanas all weigh approximately 165 g/cup. Dried currants (not to be confused with fresh currants) are smaller and pack more densely at approximately 140–145 g/cup.
Plumping raisins before baking transforms their texture and flavor. Soak in hot water, tea, or rum for 15–30 minutes, then drain thoroughly. Plumped raisins absorb about 25% of their weight in liquid, so 165 g of dry raisins becomes approximately 200 g plumped. Account for this extra moisture if your recipe doesn't specify plumped raisins.
In bread baking, raisins are typically added during the final kneading stage. Adding them too early causes the sharp dough hook to shred them. The 165 g/cup measure applies to raisins before kneading — they'll release some moisture into the dough during baking.
For oatmeal raisin cookies, the standard ratio is ½ to 1 cup raisins (83–165 g) per batch. If you prefer more raisin in every bite, go to the higher end — raisins compress slightly during baking and don't spread the way chocolate chips do.
Tips for measuring Raisins
- Regular, golden, and sultanas: all ~165 g/cup. Currants: ~145 g/cup.
- Plumping: soak in hot liquid 15–30 min. Adds ~25% weight.
- Toss with 1 tsp flour before folding into batter — prevents sinking to the bottom.
- Store in an airtight container to prevent further drying and hardening.
Common mistakes
- Not draining plumped raisins — excess liquid makes batter too wet
- Using dried-out, hard raisins — they absorb moisture from the batter and create dry spots
Frequently Asked Questions
- How many grams in a cup of Raisins?
- 1 cup of Raisins weighs 165 grams — the standard used in most American recipes. Use the converter above for any other amount.
- How many grams is 1 tablespoon of Raisins?
- 1 tablespoon of Raisins weighs about 10 grams. The full table above lists every common cup fraction.
- What's the most common mistake when measuring Raisins?
- Not draining plumped raisins — excess liquid makes batter too wet. Weighing on a kitchen scale avoids it entirely.
- Does Raisins need to be levelled in the cup?
- Yes — spoon raisins in and sweep a straight edge across the top. Scooping or tapping compacts it and changes the weight.