Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

Combine 1/2 cup sugar and pistachios in a blender; blend until finely ground.

Sift all-purpose flour, cake flour, baking powder, and salt together into a medium bowl. Set aside.

Beat remaining 1 cup sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, beating well after each addition.

Combine milk and vanilla in a small bowl.

Stir flour mixture into butter mixture in several batches, alternating with milk mixture, beginning and ending with flour mixture; stir until batter just comes together. Fold in pistachios until incorporated. Spoon batter into the prepared muffin cups, filling each about 2/3 full.

Bake in the preheated oven until a toothpick inserted into centers comes out clean, 15 to 18 minutes. Cool in the muffin cups for 5 minutes before transferring to a wire rack to cool completely.