The first two pics that you have can be done with the IM tip. I've done it quite a bit. Its hard for me to describe how to do it but basically you squeeze the bag quite a bit and slowly go around from the edge to the center of the cupcake. Don't move the tip to quickly. It will come out with the more free flowing wavy look by going slow and putting more pressure on the bag; you also need buttercream that's not extremely stiff. The third picture you have is done with a rose tip, size of you choice. I've done quite a bit of those lately as well. Go all the way around the edge of the cupcake putting as little or much pressure as you want for the desired look, and do the next layer close to the first and so on, until you get to the center. I hope this helps and doesn't end up being confusing. I am sure you can find videos online. The last one I would do a search for "ruffled cupcakes."
Oops! I should have said the first two techniques can be done with a 2D tip (which is what I've used). Can be done with the 1M but in my opinion it works a little better with the 2D.
Thank you so much! Not confusing at all - best start practicing today!!