Vanilla extract — cups to grams chart
| Vanilla extract | Grams | Ounces |
|---|---|---|
| ¼ cup | 52 g | 1.83 oz |
| ⅓ cup | 69 g | 2.45 oz |
| ½ cup | 104 g | 3.67 oz |
| ⅔ cup | 139 g | 4.89 oz |
| ¾ cup | 156 g | 5.5 oz |
| 1 cup | 208 g | 7.34 oz |
| 1½ cups | 312 g | 11.01 oz |
| 2 cups | 416 g | 14.67 oz |
| 3 cups | 624 g | 22.01 oz |
| 1 tablespoon | 13 g | 0.46 oz |
| 1 teaspoon | 4.3 g | 0.15 oz |
Grams to cups: vanilla extract
Working the other way — a recipe in grams, and cups are what you have in the drawer:
| Grams of vanilla extract | Cups (approx.) |
|---|---|
| 50 g | ¼ cups |
| 100 g | ½ cups |
| 125 g | ⅝ cups |
| 200 g | 1 cups |
| 250 g | 1⅙ cups |
| 500 g | 2⅜ cups |
Where this number comes from
Most of our weights are the King Arthur Baking chart figure, unchanged. This one is not, and it is worth saying why: Physical density: vanilla extract is ~35% alcohol, so it is lighter than water at ~0.88 g/ml.
We would rather publish the number your scale will agree with and show our reasoning than quote a familiar chart that rounds the physics away. Every value we don't depart on is locked to the chart by a test, so this list stays short and deliberate — you can read all of them on the methodology page.
Why the measuring method matters
The 208 g figure assumes vanilla extract measured 4.3 g per tsp. Volume measurement is sensitive to how the cup is filled — packing or scooping changes how much fits, which is why the same "1 cup" can vary noticeably between two bakers. A scale removes the variable entirely, and it is the reason professional recipes are written in weight.